Curried Carrot & Lemony Hummus Crostini
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.
Servings: 20 pieces
For the Curried Carrots
- 4 large carrots, peeled and sliced into 1/3-inch thick diagonal pieces (about 3 cups)
- 1 1/2 tablespoons coconut oil, melted
- 1 teaspoon curry powder
- 1/4 teaspoon sea salt
For the Lemony Hummus
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 1/2 tablespoons fresh lemon juice
- 1 tablespoon water
- 1 tablespoon tahini
- 1 clove garlic, smashed and peeled
- 1/2 teaspoon sea salt
For the Parsley
- 1 cup flat-leaf parsley sprigs
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon extra-virgin olive oil
- 1/8 teaspoon sea salt
For the Crostini
- 1 gluten-free, multigrain or regular baguette, sliced into 1/2-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.