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+ servings

Homemade hummus and crostini

Course amuse bouche
Cuisine Arabic
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 8 servings
Calories 519kcal


For The Bread

  • 3 1/2 cups Flour
  • 2 1/2 tsps yeast Quick rise
  • 2 tsps sugar
  • 2 tsps Salt
  • 1 1/2 cups water Warm
  • 2 tbsps Olive oil
  • 1/4 cup olive oil
  • 2 tbsps balsamic vinegar

For The Hummus

  • 1 19 oz chickpeas , drained / 540ml cans
  • 1/3 cup lemon juice
  • 1/3 cup tahini
  • 2 tbsps chopped garlic
  • 2 tbsps olive oil
  • 1 tsp salt
  • 1 tsp cumin
  • 2 - 3 tbsps water
  • paprika for serving
  • chopped garlic for serving


  • FOR THE BREAD: In a large mixing bowl combine all dry dough ingredients, water and 2 tbsp olive oil and stir with large wooden spoon until a single dough ball forms (30-60 seconds) Coat the dough ball with a bit of flour and knead into a tighter, smoother ball. Remove from mixing bowl, add a tsp of olive oil to the bowl, rub the sides with the oil and return ball to center of bowl. Cover the bowl with a tea towl and set aside in warm, draftless spot for 1 hour.
  • Split the now doubled in size dough ball into 3 equal portions. Knead each portion into a tight ball, cover all three with a tea towel and let rest another 10 minutes.
  • preheat oven to 375F
  • Form the 3 dough balls into 3 loaves 9-10" x 2-3" and place evenly space apart on a greased baking dish.
  • Cut a shallow diagonal line on the top of each loaf and then bake on the bottom shelf for 22-23 minutes. Remove to a cooling rack and allow to cool fully.
  • turn on your broiler
  • Cut the bread diagonally into pieces about 1/2" thick and arrange on a baking sheet.
  • Combine the oil and vinegar and whisk til fully combined, then brush on the tops of the crostini. Broil until toasted - 45-90 seconds
  • FOR THE HUMMUS: Combine all ingredients except the water and garnishes in a food processor and process at least 2-3 minutes straight, then add water to adjust texture if it's not smooth enough, and lemon juice and garlic to adjust seasoning.
  • Refrigerate hummus at least 1 hour, preferably 3 or more.
  • When serving the hummus make a small crater in the center, fill it with olive oil and and chopped garlic, season liberally with smoked paprika.


Serving: 0.25cup | Calories: 519kcal | Carbohydrates: 68g | Protein: 15g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 888mg | Potassium: 366mg | Fiber: 8g | Sugar: 5g | Vitamin A: 30IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 5mg