Green Goddess Hummus & Falafel Crostini

Green Goddess Hummus & Falafel Crostini

These Middle Eastern and Mediterranean flavours are making an appearance once again.

I adore them, and this canape recipe is both vibrant and flavourful, making it the perfect appetiser.

Crostini serves as a versatile canapé base, ideal for large gatherings and always a hit. With countless topping options available, there’s ample opportunity to get creative with your flavours.

Canapes essentially are served on bread (toast), cracker or a pastry bases.

Incorporating greenery into the hummus not only adds a striking pop of colour but also transforms the flavour, giving it a refreshing twist from the usual hummus.

These colourful party bites are topped with falafel, a vegetarian snack originating from Egypt, typically made from chickpeas, fresh herbs, and spices, rolled into balls and deep-fried & often used as a meat substitute.

To enhance the flavours and add a touch of moisture to balance the dry, crusty bread and the falafel, I’ve included a generous dollop of Tzatziki sauce.

For a touch of elegance and added texture, my vegetarian crostini are garnished with pomegranate seeds, which resemble tiny jewels atop the appetiser.

I’ve also included roasted chickpeas, adding another layer of crunch & let’s face it, sometimes more is more!

Having lived in the Middle East, I developed a deep appreciation for these flavours, textures, and spices.

It reminds me of my travels, wandering through the markets, I can remember the aromatics & my tastebuds awaken.

Green Goddess Hummus & Falafel Crostini

(Serves 14 Prep 30 mins)

You Will Need:

• Sourdough Rolls: I have used sourdough rolls (multigrain) you could use dark rye sourdough or French stick or whatever crusty rolls you like but you don’t want your rounds to be more than 5-6cm in diameter when sliced. They are the canape base for your toppings so you want them to be big enough to hold your toppings.
• Avocado: I have used firm but ripe avocado which adds a creamy texture and subtle green colour.
• Chickpeas: Tinned Chickpeas are hassle free but need to be drained in a colander. This is the base for your hummus. You can alternatively cook your own. I keep 2 Tbsp of chickpeas aside to roast & use as a garnish.
• Tahini: Tahini is a paste made from ground sesame seeds, which adds a rich, nutty flavour to the hummus. Available at most supermarkets & once opened, you store it in the refrigerator, you will need 2 tablespoons of this.
• Garlic: You know my motto- it’s not a savoury dish without garlic- I have used 3 cloves of garlic. I know not everyone likes garlic so you can hold back if you wish but I say go the garlic!!
• Lemon Juice: Traditionally Hummus uses Lemon juice, but you could substitute with Lime juice if you prefer. You will need juice of ½ lemon. Adds a bright, acidic note that enhances the flavours of the hummus and tzatziki.
• Herbs: You can add several herbs here, and it is good to have 2 or 3 flavours. I have chosen dill, flat-leaf parsley and basil- all flavourful and typically used in Mediterranean cooking and all have a vibrant green colour for your green goddess hummus. You have the tangy and slightly sweet flavour of dill, the sweet peppery flavour of basil and the fresh & slightly peppery flavour of flat-leaf parsley. Use a small handful of each (approx 1/3 cup).
• Baby Spinach: I have used baby spinach. The leaves add a fresh, mild taste and a beautiful green colour to the hummus.
• Garlic Olive Oil: As you know, I love garlic, so I use garlic olive oil as well. You don’t have to but the olive oil helps bring all your hummus ingredients together.
• Falafel: These deep-fried balls, typically made from chickpeas, fresh herbs, and spices, provide the protein for your dish. They are plant-based and a great substitute for meat.
• Garnish: I have used a few things to garnish. Firstly, if you take 2 Tbsp of chickpeas from your drained tins, pat them dry in a papertowel, spray with a little oil and season with za’atar, & oven roast them for 10mins in a preheated oven 200 C (C fanforced) they add a lovely crunch factor. Next, pomegranate seeds- which look like little jewels and provide the perfect garnish for Mediterranean dishes bringing a little sweetness, rich red colour & crunch. Next, I have added a little sprig of dill to finish off.

For The Tzatziki:

• Thick Greek Yoghurt: Your base for the tzatziki is Greek yoghurt, even better if you have a high protein one- they can be a little thicker. It adds a rich creamy tang to your tzatziki. You don’t want runny tzatziki!
• Continental Cucumber: Grated a whole cucumber, put it in a clean tea towel or cheese cloth and squeeze out the juice- as much as possible before adding it to the yoghurt.
• Lemon juice: Lemon juice is bright, citrusy, cuts through the protein & enhances the overall freshness.
• Herbs: Traditionally, tzatziki is made with mint and dill, so I have stuck with these. Both have distinctive flavours which are offset with yoghurt and cucumber.
• Garlic: Garlic adds a savoury depth to the flavour profile.
• Salt: Don’t forget to season with sea salt.

Instructions:

1. Preheat your oven to 200 C (180 C fan forced)
2. Lay your 2 Tbsp dry chickpeas on a baking tray, lightly spray with olive oil and season with za’atar
3. Bake for 10 mins then remove & let cool.
4. With a bread knife, slice your bread rolls into even rounds (approx 1/2 inch thick)
5. Place your bread slices on a baking tray lined with baking paper & lightly spray with oil
6. Bake your bread slices until golden and crispy- approx 8-10mins, then remove from oven & let cool
7. Rub your crostini with the cut side of a garlic clove sliced in 1/2 (optional)
8. In a food processor, place your remaining drained chickpeas, tahini sauce, lemon juice, herbs, garlic, salt, olive oil and process until smooth and well combined.
9. Lastly add your spinach to the processor and blend, transfer your hummus to a bowl set aside.

For the Tzatziki

1. In a clean bowl, add your yoghurt.
2. Grate your cucumber
3. Place grated cucumber in a clean tea towel or cheese cloth & squeeze out as much juice as possible.
4. Add the squeezed cucumber to your yoghurt.
5. Add the remaining ingredients: herbs, garlic, lemon juice, salt
6. Mix to combine
7. Assemble your crostini starting with hummus, then 1/2 falafel, top with Tzatziki, then garnish with roasted chickpeas, pomegranate seeds & dill.
8. Serve & enjoy!

Helpful Hints

• You could add several herbs (flat-leaf parsley, basil, cilantro, dill) I have used basil & dill here as that is what I had in my fridge. I would have added parsley too If I had it so I have included it in the recipe.

• Felafel are delicious but can be quite dry, so you do need the tzatziki or alternatively some tahini sauce to balance the moisture.

• I have processed all the hummus ingredients minus the spinach 1st until well combined and then added the spinach last to make it easier for everything to blend together.

• Whatever Hummus and Tzatziki you have left over, you can make some pita pockets, add falafel or Barbecued lamb and top with hummus and Tzatziki. Alternatively, you can freeze the leftover hummus for up to 3 months in an airtight container.

• You don’t want to add your toppings to your crostini until you are ready to serve them to avoid them becoming soggy and you want to make sure your crostini have completely cooled before putting them into a zip lock bag or airtight container.

• For your Tzatziki, you want to get as much moisture out of the cucumber as possible. Use a clean tea towel and twist it so you have a ball filled with the cucumber and squeeze it over the sink or into a bowl or you want to use the cucumber juice for skin care later on.

Green Goddess Hummus & Falafel Crostini

Recipe

(Serves 14 Prep 30 mins)

Ingredients

• 2 Sour Dough long rolls
• 2 tins chickpeas drained- 2 Tbsp set aside
• 2 Tbsp Tahini
• 1 firm ripe avocado
• 3 Cloves Garlic
• Juice of ½ Lemon
• ⅓ cup Fresh dill
• ⅓ Cup flat-leaf parsley
• 1/3 Cup Basil
• 100g Baby Spinach
• ¼ Cup Garlic Olive Oil
• 225g Falafel cut in 1/2
• Pomegranate seeds (Garnish)

For the Tzatziki

• 1 Cup Thick Greek Yoghurt
• 1 Continental Cucumber grated & moisture squeezed out
• 2 Tbsp Lemon juice
• 1 tsp Sea Salt
• 2 Tbsp Fresh Dill
• 2 Tbsp Fresh Mint
• 2 Garlic cloves (crushed)

Method

1. Preheat your oven to 200 C (180 C fan forced)
2. Lay your 2 Tbsp dry chickpeas on a baking tray, lightly spray with olive oil and season with za’atar
3. Bake for 10 mins then remove & let cool.
4. With a bread knife, slice your bread rolls into even rounds (approx 1/2 inch thick)
5. Place your bread slices flat on a baking tray lined with baking paper & lightly spray with oil
6. Bake your bread slices until golden and crispy- approx 8-10mins, then remove from oven & let cool
7. Rub your crostini with the cut side of a garlic clove sliced in 1/2 (optional)
8. In a food processor, place your remaining drained chickpeas, tahini sauce, lemon juice, herbs, garlic, salt, olive oil and process until smooth and well combined.
9. Lastly add your spinach to the processor and blend, transfer your hummus to a bowl set aside.

For the Tzatziki

1. In a clean bowl, add your yoghurt.
2. Grate your cucumber
3. Place grated cucumber in a clean tea towel or cheese cloth & squeeze out as much juice as possible.
4. Add the squeezed cucumber to your yoghurt.
5. Add the remaining ingredients: herbs, garlic, lemon juice, salt
6. Mix to combine
7. Assemble your crostini starting with hummus, then 1/2 falafel, top with Tzatziki, then garnish with roasted chickpeas, pomegranate seeds & dill.
8. Serve & enjoy!

Other Crostini Recipes:

Grilled Nectarine Crostini with Raspberry balsamic

Bruschetta With Tomato, Basil & Anchovies

Wine Pairing Suggestions:

1. Sauvignon Blanc: This wine’s high acidity and citrus notes will enhance the lemon and fresh herbs in the dish, balancing the creamy textures of the avocado and tzatziki.
2. Pinot Grigio: With its light, crisp, and slightly fruity profile, Pinot Grigio will pair well with the fresh herbs, cucumber, and pomegranate seeds, refreshing the palate between bites.
3. Assyrtiko: This Greek white wine, known for its bright acidity and mineral notes, will complement the Mediterranean flavours, particularly the dill, parsley, and falafel.
4. Provence Rosé: A dry rosé from Provence with its delicate fruit and floral notes will match well with the fresh herbs, creamy hummus, and pomegranate seeds, providing a balanced pairing.
5. Grenache Rosé: This slightly fruitier rosé will offer a nice contrast to the garlic and tahini, enhancing the overall flavour profile of the dish.
6. Prosecco: Its light, bubbly nature and hint of sweetness will complement the garlic olive oil, fresh herbs, and creamy textures, adding a festive touch to the meal.
7. Cava: This Spanish sparkling wine with its crisp acidity and fruity notes will pair well with the tzatziki and fresh herbs, providing a refreshing counterpoint to the savoury falafel.
8. Pinot Noir: Opt for a light-bodied Pinot Noir with soft tannins and bright acidity. Its subtle fruitiness will pair nicely with the spinach, avocado, and falafel.

Spotlight

Parsley

Parsley is a powerhouse full of nutrient ingredients. It is an excellent source of vitamins A, C, and K. Vitamin A supports eye health, vitamin C boosts the immune system and promotes healthy skin, while vitamin K is essential for blood clotting and bone health.

It contains important minerals like calcium, iron, magnesium, and potassium, which are vital for various bodily functions, including bone health, oxygen transport, muscle function, and heart health.

Parsley is rich in antioxidants such as flavonoids (including apigenin and luteolin) and carotenoids (like beta-carotene), which help protect cells from damage caused by free radicals, potentially reducing the risk of chronic diseases.

Eugenol is a compound found in parsley that has anti-inflammatory properties, which can help reduce inflammation in the body, potentially lowering the risk of inflammatory conditions such as arthritis.

Parsley provides a significant amount of vitamin K, which is crucial for maintaining strong bones. It supports bone mineralisation and helps prevent bone fractures.

Parsley contains folate (vitamin B9), which helps reduce levels of homocysteine, an amino acid linked to an increased risk of cardiovascular diseases when present in high amounts.

The high potassium content in parsley helps regulate blood pressure by balancing the effects of sodium and relaxing blood vessels.

Parsley contains dietary fibre, which aids in digestion, helps maintain regular bowel movements, and prevents constipation.

As a rich source of vitamin C, parsley can enhance the immune system’s function, helping the body fight off infections and illnesses more effectively.

Parsley is high in beta-carotene, which the body converts to vitamin A. This vitamin is essential for maintaining good vision and preventing age-related eye conditions like macular degeneration.

Parsley has diuretic properties, which can help promote kidney health by reducing water retention and flushing out excess fluids from the body.

The chlorophyll in parsley helps in detoxifying the body, aiding in the removal of toxins and supporting overall liver function. It can be great for preventing bad breath and can also be added to your pet’s diet.

Parsley contains essential oils such as myristicin and apiol, which have antimicrobial properties that can help protect against infections.

So aside from it’s use in cooking, parsley is overlooked in many other ways but can offer so much more nutritionally. It has been known to lower certain types of cancers, lower risk of heart disease & Type 2 diabetes.