Rita’s Green Hummus Crostini

Green Herb Hummus

1. Soak chickpeas in water overnight. Drain and place them in a pot with fresh water, baking soda, and pink salt. Boil for about 40 minutes until soft enough to mash. Remove any foam formed during cooking and skim off the skins that rise to the surface.
2. Once soft, drain and rinse the chickpeas under cold water, ensuring to remove any remaining skins.
3. Combine the cooked chickpeas, herbs, tahini, garlic cloves, lemon juice, and herb salt in a food processor or blender. Blend until smooth and creamy.

Crostini

1. Preheat the oven to 400°F. Place baguette slices topped with spice salt and olive oil on a parchment-lined baking sheet and bake for 5-8 minutes until golden brown. Let them cool.
2. Spread a generous tablespoon of the green herb hummus onto each crostini.
3. Garnish each crostini with three pomegranate seeds, a sprinkle of pink salt, and a parsley leaf to create a festive holly-inspired design.