Monday, October 7, 2013

Chickpea & Anchovy Crostini (w/ Homemade Tahini)

Let's chat.

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)
black pepper

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).

Amazing stuff.

Pin It


Ciao Chow Linda said...

Oh you clever woman, making your own tahini. I never use it when I make hummus because I don't know what to do with it all. I think I need to get that book Polpo, or maybe you can continue to highlight recipes from it instead.

Anonymous said...

Sounds fabulous!
Love the idea of combining anchovies and chickpeas.

Do you think it needs the tahini? Would using sesame oil suffice?
Dennee from LA

Stacey Snacks said...

Hummus gives it a nice Richness. Just sesame oil alone would make it too thin.
It's your call!