I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
Pesto Corn Salad and Hummus Crostini.
Bright, fresh, flavorful. The perfect appetizer for celebrating the end of spring and early summer. And for celebrating National Hummus Day on Saturday, May 13th. Oh … you didn’t realize National Hummus Day was a thing? Well, it is. And now you know. And now you have a recipe to celebrate the holiday.
We are hummus lovers. That, actually, is an understatement. It’s safe to say we eat hummus at least once a day. Lucca frequently eats hummus sandwiches – just whole grain bread toasted + hummus. Adrian and I eat it in salads (no good lunchtime salad is complete without a dollop of hummus), with pretzels (is there a better pairing???), with carrots and celery, with Cape Cod Potato Chips, on paninis, on pizzas (try it on this bbq chicken pizza) … the list goes on.
What’s your favorite hummus pairing?
When I lived with my sister, Brittany, in Boston a few years back before meeting Adrian, she warned me that I needed to cut back on my hummus consumption because of my constant hummus (aka garlic) breath. I took her comments to heart for a day or so, but then resumed my regular hummus consumption and never looked back, garlic breath and all.
Anyhow … when Sabra and the ladies over at Recipe ReDux challenged us to create an appetizer or snack using Sabra hummus, in celebration of National Hummus Day on Saturday, May 13th, I knew I had to whip up something fresh that celebrates the flavors of summer AND celebrates the garlicky and plant powered goodness of hummus. And crostinis have been on my mind and on our plates for the past few months because they’re SO easy and SO good (how can you go wrong with toasted baguette slices brushed with extra virgin olive oil – or, in this case, spread with hummus and topped with all the goods?!).
Enter this Pesto Corn Salad and Hummus Crostini. A fresh corn salad (corn cut off the cobb and tossed with tomatoes and pesto) sits atop Sabra Pine Nut hummus on toasted multi-grain baguette slices, all topped with slivered basil and freshly ground pepper. Colorful, crisp, fresh and oh so delicious. If you have homemade pesto, use that for the corn salad. Or, for time and ease, use a good store-bought version, as I did here. The pine nut hummus and the pesto pair just perfectly together.
This Pesto Corn Salad and Hummus Crostini is the perfect appetizer for a summer barbeque, picnic, graduation party … you name it. And it’s packed with good for you plant-powered ingredients: fiber rich whole grains, plant protein rich hummus, vitamin A + C + potassium rich tomatoes, vitamin C rich corn and heart smart fats.
Here’s how to make this Pesto Corn Salad and Hummus Crostini:
- 4 ears fresh corn, shucked and long cobb snapped off
- 1 multigrain baguette, thinly sliced
- 2 cups grape tomatoes, halved lengthwise
- 1/4 cup pesto (prepared or homemade)
- 1 container Sabra Roasted Pine Nut Hummus
- 1 small bunch basil, slivered
- Freshly ground pepper
- Preheat oven to 350.
- Fill a large pot with water 3/4 of the way full and bring to a boil over medium high heat. Once boiling, add corn to the pot of water. Gently boil for 5 minutes.
- Remove corn from pot with tongs and let cool.
- Stand corn upright (cobb side down) and carefully cut kernels off cobb. Place kernels into a large bowl. Add tomato halves and pesto to the bowl and toss with the corn until combined.
- Meanwhile, place baguette slices on a baking sheet and toast in the oven for 5 minutes. Flip slices and toast an additional 5 minutes. Remove from oven and set slices on a serving platter.
- Spread each crostini with hummus and top with a spoonful of corn salad.
- Top crostini with slivered basil and freshly ground pepper.
You can also make the corn salad ahead of time and refrigerate until ready to assemble crostini.