Rating: 3.67 stars
12 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

A briny topping makes these hors d'oeuvres perfect for cocktail hour.

Martha Stewart Living, December/January 1999

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Recipe Summary

Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process garlic in the bowl of a food processor until finely chopped. Add chickpeas; pulse until crushed but not pureed, 7 to 8 pulses. Transfer to a small bowl. Add pimientos, olive oil, cumin, and parsley; stir to combine. Season with salt and pepper.

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  • Place about 1 tablespoon mixture on top of each crostini. Garnish with a parsley leaf and a slice of pimiento, and serve.

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Reviews (1)

12 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
01/10/2011
Doesn't look great: the humus's blah colour was not appetizing in this presentation.