BRING THE HEAT CROSTINIS WITH HUMMUS

20 portions (2 crostini's)


	CROSTINIS
2	Udi's® Hoagie Rolls
	Olive oil, as needed
	Kosher salt, as needed
	Cracked pepper, as needed
	HUMMUS
3 cups	Garbanzo beans, drained, rinsed
2 tbsp	Lemon juice
2 tbsp	Garlic oil
1 tsp	Kosher salt
1 tsp	Cracked black pepper
1/2 cup	Olive oil
3 tbsp	Spicy harissa sauce
	TOPPINGS
1 pint	Cherry tomatoes
2 tsp	Vegetable oil
1 medium	Cucumber, thinly sliced, half moons
1 tbsp	Olive oil
2	Carrots, peeled, thin julienne

Percent Daily Values are based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F.
Step 2

Slice hoagie rolls into 1/3 " thick slices on a bias cut angle. Brush each slice with olive oil and season generously with salt and pepper. Bake for 6 minutes, until the edges are crispy, and bread is lightly toasted
Step 3

In a food processor, add in chickpeas, lemon juice, garlic oil, salt, black pepper and olive oil. Puree until the chickpeas are completely smooth. Transfer hummus to a medium size mixing bowl. Fold in harissa paste. Store hummus in the refrigerator until ready to serve.
Step 4

Heat a 10” sauté pan over medium heat. Add oil and quickly char the tomatoes. About 1 minute on each side. Set aside.
Step 5

Spoon a generous amount of hummus onto each crostini. Followed by charred cherry tomatoes and cucumber. Finally, garnish with shredded carrots.

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