Hummus with Olives & Pine Nut Crostini

If you’re looking for an effortless appetizer that still feels elegant, Hummus with Olives & Pine Nut Crostini is the perfect choice. The creamy hummus base pairs beautifully with the salty bite of olives and the subtle crunch of toasted pine nuts, making each bite irresistibly delicious. These crostini are great for dinner parties, holiday gatherings, or even a quick snack with a Mediterranean twist.

Helpful Tips

• Choose a sturdy bread: A toasted baguette or ciabatta works best to hold the toppings without getting too soft.
• Experiment with toppings: Add a drizzle of olive oil and a sprinkle of paprika for extra flavor.
• Serve at room temperature: Letting the hummus warm slightly enhances its creaminess and makes spreading easier.

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Hummus with Olives & Pine Nut Crostini

Hummus with Olives and Pine Nut Crostini has a creamy hummus base that pairs beautifully with the salty bite of olives and the subtle crunch of toasted pine nuts, making each bite irresistibly delicious.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Appetizer

Cuisine American

Servings 20 Crostini

Calories 101 kcal

Ingredients

  

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• 1 baguette sliced
• 4 tablespoons olive oil divided
• 15 ounce can chickpeas rinsed and drained
• 1/2 teaspoon baking soda
• 2 tablespoons tahini
• 1 clove garlic
• 3 teaspoons lemon juice
• Salt to taste
• 1/4 cup Kalamata olives pitted and chopped
• 1/4 cup Castelvetrano olives pitted and chopped
• 1/4 cup pine nuts
• paprika for garnish

Instructions

 

• Toast the baguette slices in the oven for about 10 minutes at 375° F(190°C), or in the air fryer for 3 minutes. Drizzle 1 tablespoon of olive oil over the crostini.
• Place the chickpeas in a bowl and cover with hot water. Add baking soda and stir.
• Microwave for 90 seconds. Run water into the bowl while massaging the chickpeas. This will take the skins off the chickpeas.
• Add the still warm chickpeas, 2 tablespoons of olive oil, tahini, garlic, and lemon juice in a mini chopper or food processor. Blend until smooth. If necessary to get it smooth, add 1 teaspoon of warm water. Continue to blend until really smooth.
• Toast the pine nuts in a pan over medium heat until lightly golden brown.
• Top each crostini with hummus, olive mixture, and pine nuts. Drizzle the remaining olive oil over the top and a sprinkle of paprika.

Nutrition

Calories: 101kcalCarbohydrates: 10gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 217mgPotassium: 66mgFiber: 1gSugar: 1gVitamin A: 18IUVitamin C: 0.4mgCalcium: 25mgIron: 1mg

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