Know when you taste a stellar dish at a restaurant and you can’t wait to re-create it in your own kitchen? This is precisely that dish.
Flavorful, full-bodied white bean hummus. Small roasted tomatoes tickle your taste buds with a sweet pop and lovely texture. Fresh, ideally-ripe avocado lends a savory taste, tying the dish together seamlessly.
Simple, fresh, easy-to-source ingredients are the foundation for this recipe. Methods and instructions are straightforward enough my six-year-old can make this dish to a “T”.
In Bristol, there are such distinctive restaurants. Some serve typical English fare, while others step outside the boundaries of English cuisine and try something new and bold.
Created by the chef at Riverstation in Bristol, England. Inspired by the Mediterranean Coast. I copycat this recipe to be an idyllic pairing at a dinner party, a picnic. It also works beautifully as a simple lunch or snack.
NOTES: Time/Energy Saver Tip…Use an electric hand blender or a food processor to make the hummus.
This White Bean Hummus Crostini is simple, yet flavorful. The roasted tomatoes bring a tangy, sweet element, as the avocado lends a savory taste. You’ll find the marriage of flavors in this dish delectable!
This dish is so simple, it’ll be a regular on your rotating list of Quick Favorites to prepare for a snack, an appetizer or a small gathering.
To taste the “original”, you must visit Riverstation in Bristol, England, UK.
If you’re like me, you love to create restaurant style dishes in the comfort of your own Kitchen. This dish is simple, yet scrumptious. You’ll love making it again and again! 🙂
White Bean Hummus Crostini with Roasted Tomato & Avocado
- food processor
- rubber scraper
- sharp chef's knife
- large baking sheet
- parchment paper, aluminum foil, silpat or other baking sheet liner
- measuring cups
- measuring spoons
- 1 cup ripe avocado, mashed to make 1 c/250 grams
- 1 cup cocktail or cherry tomatoes
- 16 ounces white beans (cannellini, great northern beans work well)
- 2 tsp lemon juice or more, to taste
- 1 TBSP tahini or more, to taste
- 1 bulb garlic–the entire bulb for roasting
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup warm water
- 2 TBSP EVOO – Extra Virgin Olive Oil
- Preaheat the oven to 350 degrees Fahrenheit/180 degrees Celcius.
- Slice tomatoes in half. Place on a large baking sheet. Slice the top off the bulb of garlic. Place with sliced tomatoes on the large baking sheet. Roast for 15-20 minutes, until the tomatoes soften and appear a bit "mushy" and the garlic has taken on a golden brown color.
- As the tomatoes and garlic are roasting in the oven, prepare the tahini, slice the sourdough baguette/loaf into crostini-sized pieces, and mash the avocado(s). *NOTE/SHORTCUT*: Use a favorite store-bought or prepared tahini rather than preparing it from scratch.
- Prepare the hummus in a food processor or blender. *NOTE/SHORTCUT*: Use your favorite store-bought or prepared hummus in place of this step. Place 1-2 cloves of garlic (from the roasted garlic bulb), 2 tsp/10 mL lemon juice (or more, to taste), 1 TBSP/15 mL tahini (or more, to taste), 1/2 tsp (2.5 mL) kosher salt and 1/4 tsp (1.25 mL) freshly ground black pepper into a food processor or blender. Pulse or blend until completely smooth.
- Add 16 ounces/500 grams white beans and 1/4 cup/60 mL warm water to the mixture. Pulse/blend until smooth.
- Add 2 TBSP/30 mL EVOO and pulse/blend until smooth.
- Add warm water 1 TBSP/15 mL at a time until the hummus reaches a desired consistency and smoothness.
- Lay out the sourdough crostini slices on a serving plate. Spread hummus to the edges of each crostini. Dollop a bit of mashed avocado on top of each hummus-covered crostini.
- To serve, lay the roasted tomatoes and the roasted garlic bulb next to and surrounding the crostini slices for diners to pair with the crostini.
Did you make this? Please RATE THE RECIPE below in Comments!