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



Ingredient Checklist


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.

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

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
Doesn't look great: the humus's blah colour was not appetizing in this presentation.