39 minutes ago
Monday, October 7, 2013
You know I love any spread that goes on toasted bread.
I could write a book on crostini and bruschette.
Tartines and sandwiches and the spreads that go on them and in them.
This is a serious appetizer from the beautiful Venetian book POLPO.
Served in the restaurant and their most popular sfizi.
At first I thought I was making just what the title said: Chickpea & Anchovy Crostini, but then I read further and realized that I was making HUMMUS!
Yes, tahini (sesame paste) with chickpeas/ceci/garbanzo beans = HUMMUS.
Hummus with anchovies?
So, is this the Italian version?
I don't know, I don't care.
I loved it.
I never buy tahini, not sure why, but I don't.
So I decided to make my own.
The recipe only calls for one tablespoon, so I froze the remainder.
I googled how to and it's basically just sesame seeds and a little olive oil.
Easy. (don't use old sesame seeds, they go rancid, like nuts, very easily..........smell them before you proceed!).
I toasted about 1 cup of sesame seeds in a dry pan on medium heat for about 5 minutes, until fragrant. Careful, they burn easily.
Added them to my handy dandy mini chopper with about 3 tablespoons of olive oil.
I whizzed the seeds and added a little more oil to make it a nice paste consistency.
Ok, that task is done.
Clean out the bowl of the food processor for the rest of the ingredients.
Chickpea & Anchovy Crostini (Italian Hummus!): (adapted from POLPO)
1 can (14 oz.) of chickpeas (garbanzo beans), drained and rinsed
10 brown anchovies in oil, don't rinse (DO NOT DEVIATE FROM THE ANCHOVY AMOUNT)
juice of half a lemon
handful of fresh parsley, chopped
4 tbsp olive oil
1 tbsp of tahini (sesame paste)
Add all the ingredients to a food processor and whiz until you get a nice coarse consistency.
You will not need to salt because of the anchovies.
Spread on warm toasts and drizzle w/ good olive oil.
This is the BEST version of hummus I have ever had.
Stays in the fridge for a week (but it won't last the day).