Hummus with Olives, Pine Nuts and Olive Oil Crostini

Recipe by: Maureen Abood

Seems like I'm toasting everything these days in a saute pan with olive oil rather than in the toaster or under the broiler. I love the control I have over the toast, and the olive oil in the pan is so much easier than brushing oil on each toast, both sides. The hummus can be made ahead; refrigerate, covered. Bring to room temperature (covered), then whisk with a touch of lemon juice or water before serving.





  • 2 tablespoons Extra virgin olive oil
  • 1 high-quality baguette, sliced in 1/2-inch rounds (or on an angle for longer pieces)
  • Sea Salt for Finishing


  1. For the hummus, in the bowl of the food processor, puree the chickpeas and garlic clove. Stop and scrape down the bowl as you go, processing for several minutes until everything is completely smooth. This mixture may be very  thick and ball up in the processor, depending how much liquid may be left in the cooked chickpeas.

  2. Add the tahini, lemon juice, and a pinch of salt. Process, taste, and add more salt or lemon juice to adjust texture and taste as needed.

  3. For the crostini, heat the olive oil in a large non-stick skillet over medium high heat until hot but not smoking. Add the crostini and cook until golden brown, adjusting the heat as needed. Turn the crostini over with tongs and brown the other side, then remove to a paper towel-lined plate and sprinkle with sea salt.

  4. Spoon the hummus onto a serving plate or bowl, making a well in the center with the back of a spoon. Decorate the top with the olives and pine nuts, then drizzle with olive oil. Finish a pinch of sumac, za'atar or sesame seeds. Serve  immediately.