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Broad bean and roasted garlic hummus, sesame crostinis and hot-smoked salmon

Name: Broad bean and roasted garlic hummus, sesame crostinis and hot-smoked salmon
Cook time: 30 min
Yield: 4 as a snack or dip
Ingredients: Hummus; 1 head of garlic; 15ml (1 tbsp) olive oil; 210g (1¾ cups) broad beans, shelled; 2,5ml (½ tsp) ground cumin; 15ml (1 tbsp) tahini paste; juice of 1 lime; 2,5ml (½ tsp) fine salt; 60ml (¼ cup) olive oil; salt and freshly ground black pepper, to taste; 15ml (1 tbsp) sesame seeds, toasted; 12 slices ciabatta; 45ml (3 tbsp) olive oil; 30ml (2 tbsp) sesame seeds; 150 – 200g hot-smoked salmon; flakes or smoked salmon ribbons; microherbs, to serve

May 26, 2013 (Last Updated: January 11, 2019)

Broad bean and roasted garlic hummus, sesame crostinis and hot-smoked salmon recipe

Perfect for entertaining with friends – this broad bean and roasted garlic hummus, sesame crostinis and hot-smoked salmon is quick to make and absolutely scrumptious.

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Broad bean and roasted garlic hummus, sesame crostinis and hot-smoked salmon

Serves: 4 as a snack or dip

Cooking Time: 30 mins

Ingredients

Hummus
1 head of garlic
15ml (1 tbsp) olive oil
210g (1¾ cups) broad beans, shelled
2,5ml (½ tsp) ground cumin
15ml (1 tbsp) tahini paste
juice of 1 lime
2,5ml (½ tsp) fine salt
60ml (¼ cup) olive oil
salt and freshly ground black pepper, to taste
15ml (1 tbsp) sesame seeds, toasted
12 slices ciabatta
45ml (3 tbsp) olive oil
30ml (2 tbsp) sesame seeds
150 – 200g hot-smoked salmon
flakes or smoked salmon ribbons
microherbs, to serve

Instructions

Preheat the oven to 200°C.

For the hummus, place the head of garlic on a piece of foil. Drizzle the garlic with olive oil and wrap in the foil. Place it on a baking tray and bake until soft and golden, 30 – 40 minutes. Set aside to cool.

Bring a pot of salted water to a boil. Add the beans and boil until tender, 5 – 6 minutes. Strain the beans and refresh in cold water. Remove the skins.

Place the beans, ground cumin, tahini, lime juice, salt and oil in a food processor. Cut the top off the head of garlic and squeeze the soft, golden flesh into the blender with the remaining ingredients. Blend until smooth and add the oil in a slow, steady stream with the motor still running. Adjust the seasoning. Spoon the hummus into a serving dish and sprinkle with sesame seeds.

For the crostinis, place the ciabatta slices on a baking tray and drizzle with olive oil. Sprinkle the sesame seeds on top and bake, 5 – 6 minutes. Turn the slices over and bake until golden and crisp, another 2 minutes. Allow to cool.

Top the crostinis with hot-smoked salmon flakes or smoked salmon ribbons and microherbs, and serve with the hummus on the side.