Trio of Hors D’Oeuvres Part 2: Chunky Mint Hummus

(c) Mikkel Vang

This chickpea crostini was not a traditional hummus, but more of a chopped chickpea salad. It was delicious on the crostini, but it would have been good on toasted pita as well.

All I did was drain the chickpeas, chop them coarsely, and add the other ingredients. Once everything was mixed I put everything in a bowl, covered it, and let it sit in the fridge for about two hours (this is variable though…whatever amount of time you have is fine).

I choose not to use the pomegranate seeds because pomegranates were out of season at the time, but they would have added a nice tart flavor. And, I’m sure this comes as no surprise to anybody, but I also severely cut the amount of salt in half. The finished product tasted fine, but if you are going to cut out some of the salt, giving the salad extra time to marinate is not a bad idea.

Ingredients:
1 can (15.5-ounce size) chickpeas
2 scallions (white and light green parts), chopped
1/4 cup fresh mint
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup pomegranate seeds (optional)
1 bag (16-ounce size) store-bought crostini

Thanks to Real Simple for the original recipe!