These curried carrot & lemony hummus crostini are made by toasting slices of baguette with a bit of olive oil, slathering them with a homemade lemony hummus, and topping them with curry-dusted roasted carrots, parsley dressed in lemon juice and olive oil, and coriander seeds. They make a simple yet special vegan appetizer that's bound to *WOW* a crowd.
Before we get into the heart of this post and recipe, I want to share something that I hope will open your heart to a worthy cause. For this particular post, I've partnered with FEED, a charitable organization whose mission is defined by its name; a dedication to feeding the children of the world, neither a small nor an easy feat.
Between September 16th and October 16th, 2014 (aka World Food Day), a new initiative called FEED Supper is taking place to help raise money and awareness to fight hunger. Anyone is welcome to participate in this fundraising movement by hosting a FEED Supper. The idea is to host a meal for those that you love in order to positively impact those that you may never meet. Each of your guests can provide 10 meals with a small, yet impactful $1.10 donation made during your FEED Supper. Pretty amazing, right?
To learn more about this call-to-action or to host a FEED Supper, check out this link. If you do decide to host (I hope you do!), then keep this crostini recipe in mind as it was created specifically for FEED Supper. It's wonderful for a group, easy to prepare, and super delicious. Plus, it's full of all sorts of nutritional goodness to keep your guests happy and well-fed.
These crostini are made by toasting slices of baguette with a bit of olive oil, slathering them with a homemade lemony hummus, and topping them with curry-dusted roasted carrots, parsley dressed in lemon juice and olive oil, and coriander seeds.
Curried Carrot & Lemony Hummus Crostini
For the Curried Carrots
- 4 large carrots, peeled and sliced into ⅓-inch thick diagonal pieces (about 3 cups)
- 1 ½ tablespoons coconut oil, melted
- 1 teaspoon curry powder
- ¼ teaspoon sea salt
For the Lemony Hummus
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 ½ tablespoons fresh lemon juice
- 1 tablespoon water
- 1 tablespoon tahini
- 1 clove garlic, smashed and peeled
- ½ teaspoon sea salt
For the Parsley
- 1 cup flat-leaf parsley sprigs
- 1 tablespoon fresh lemon juice
- ½ tablespoon extra-virgin olive oil
- ⅛ teaspoon sea salt
For the Crostini
- 1 gluten-free, multigrain or regular baguette, sliced into ½-inch thick pieces
- olive oil
- 2 tablespoons coriander seeds
To Make the Curried Carrots
- Preheat oven to 400 degrees Fahrenheit.
- Add the carrot slices to a bowl and toss with the coconut oil, curry powder, and sea salt.
- Line a pan with parchment paper and spread the carrots out evenly over the pan. Bake for 15 minutes or until slightly tender but not mushy. Let cool slightly.
To Make the Lemony Hummus
- Add the chickpeas, lemon juice, water, tahini, garlic, and sea salt to a food processor. Process for 3-4 minutes or until smooth and creamy. Transfer the hummus to a bowl. Refrigerate until ready to assemble.
To Make the Parsley
- Add the parsley to a small bowl.
- Whisk together the lemon juice, olive oil, and sea salt. Pour the mixture over the parsley and toss to coat. Refrigerate until ready to assemble.
To Make the Crostini
- Turn your broiler on high.
- Line a pan with parchment paper. Spread the baguette slices out over the pan. Drizzle or brush each slice with a small amount of olive oil.
- Broil the baguette slices for 1-2 minutes, watching them the entire time to ensure that they do not burn.
- Remove from oven and let cool slightly so that you can handle the crostini.
To Assemble the Crostini
- Slather each piece of baguette with lemony hummus and top with 2-3 carrot slices, a small sprig of parsley, and a sprinkling of coriander seeds. Place on serving tray or platter and repeat with all slices of baguette.
- Serve immediately.