Vegan Mediterranean Crostini


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Jun 4, 2012
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  • 1 can (15 1/2 ounces) chickpeas, drained and rinsed
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 clove minced garlic
  • Coarse salt and freshly ground pepper
  • 8 large pitted green olives, cut into 1/8-inch slivers
  • 2 tablespoons finely diced celery, (save a few celery leaves for garnish)
  • 12 slices (1/3 inch thick) baguette, toasted
  • Prepare hummus:In a food processor, combine chickpeas, 1/4 cup oil, lemon juice, and garlic. Pulse to form a smooth paste. Season with salt and pepper, and set aside.
  • Make relish: In a small bowl, combine 1 tablespoon oil, olives, and celery. Season with salt and pepper, and set aside.
  • Divide chickpea spread evenly among toasts, and top with olive relish. Drizzle with remaining tablespoon oil; season with pepper. Garnish with celery leaves.