Curried Carrot & Lemony Hummus Crostini

The curried carrot and lemony hummus crostini have a great mix of tastes and textures, with freshly grated carrots on top of creamy hummus that has been mixed with sour lemon and fragrant curry. This is a great vegan appetizer or snack that is healthy and filling.

Ingredients:

• 1 baguette, sliced into thin rounds
• 2 large carrots, grated
• 1 can chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 2 teaspoons curry powder
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Before you start cooking, heat the oven to 375F 190C

Brush the baguette slices with olive oil and put them on a baking sheet

Place in the oven and bake for 8 to 10 minutes, or until golden brown and crispy

Grate the carrots and add them to a food processor along with the chickpeas, tahini, lemon juice, garlic, curry powder, olive oil, salt, and pepper

Mix until its creamy and smooth

On each toasted baguette slice, spread a lot of the carrot and hummus mixture

Add fresh parsley as a garnish and serve right away