Hummus and Leek Crostini

Happy Hummus Day! Today I am helping Sabra Hummus celebrate this momentous event by sharing  another delicious way to enjoy your favorite dip!

Sabra plans to saturate your day with events, prizes, social media fun and, of course – lots and lots of hummus. Plus, a free Hummus for Dummies e-book on their Facebook page!  Info about all the giveaway and fun will be at the bottom of this post!

I had so much fun creating a recipe using their products. I usually make my own hummus (as you’ve seen) but cheat sometimes and buy it made already, since I eat it so often!

I wanted to create a fun appetizer utilizing hummus and savory spring leeks. So simple as it is, I smeared on their classic hummus on freshly toasted bread, brightened it up with a light dusting of lemon zest and topped with caramelized leeks. The real fun part was using those little quail eggs! Have you ever had quail eggs before? They are tiny, fragile and very delicate but pack in a big punch of flavor! They were not only the perfect little size to fit on top of my hummus crostini, but delivered huge “umami” flavor” to the crostini. Trust me, the pairing seems..well interesting but it is insane amazing!

Now let’s chat about the FUN giveaways that Sabra is hosting!

Print Recipe

5 from 1 vote

Hummus and Leek Crostini

Another way to enjoy hummus is as a hummus crostini, with caramelized leeks, lemon zest and topped with a quail egg.

Servings: 4 servings

Calories: 224kcal

Author: Samantha Ferraro

Cost: $10

Ingredients

• 6 slices of baguette sliced 1/2 in thick on a diagonal
• 1/2-3/4 cup Sabra classic hummus
• Lemon zest
• 2 Leeks sliced
• Olive oil for drizzling
• Salt and pepper to taste
• 6 quail eggs or regular eggs for larger crostini

US Customary – Metric

Instructions

• Begin by toasting your bread on both sides. When done, set aside.
• Use a small spoon to spread hummus onto bread. Sprinkle with a few shavings of fresh lemon zest.
• In a large non-stick skillet, saute leeks in olive oil until they break down and begin to caramelize, about 8-10 minutes. Season with salt and pepper.
• In another small skillet, drizzle olive oil and carefully crack a quail egg into the skillet. (Note* You can also crack the egg into a bowl and then pour the egg onto the skillet). Only cool 2-3 eggs at a time for about 1-2 minutes for sunny side up.
• Spoon sauteed leeks on top of hummus and then top each crostini with a quail egg.
• Serve immediately.

Nutrition

Calories: 224kcal | Carbohydrates: 34g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 114mg | Sodium: 441mg | Potassium: 228mg | Fiber: 4g | Sugar: 4g | Vitamin A: 824IU | Vitamin C: 5mg | Calcium: 97mg | Iron: 4mg