Crostini with spinach hummus topped with red cabbage sprouts

To make the hummus. Place the chickpeas in a large bowl. Cover it with a lot of water, add one teaspoon of baking soda and mix it. Let it soak overnight.

The next day, drain the chickpeas. Place the chickpeas in a large pot, add the remaining 1 teaspoon of baking soda and plenty of boiling water (about 6 cups). Cook over medium-low heat for about 25 minutes, skimming off the foam and chickpea skins that float to the surface. You know they are cook when they are soft.

Drain the chickpeas and place them in the food processor. Pulse until you have a puree. Then add the tahini, lemon juice, olive oil, garlic powder, celery salt and spinach leaves. Pulse for about 5 minutes until you have a very creamy paste. Add salt to taste.

Transfer the hummus to a bowl, let it come to room temperature. Then cover it with plastic wrap or a lid. Refrigerate it for at least one hour.

For the 7-minute eggs: Place the eggs in a saucepan over medium heat and add boiling water. Boil them for 7 minutes. Cool the eggs under the running water or an ice bath. Remove the shells and slice them in half.

To serve: slather some of the hummus over the crusty bread. Add the eggs and some red cabbage sprouts. Sprinkle with some chili flakes.

This recipe makes enough hummus for about 8 crostinis.


For the hummus:

  • 1 cup of dried chickpeas
  • 2 teaspoons of baking soda
  • 1/3 cup of tahini
  • Juice of 1 ½ limes
  • 4 tablespoons of olive oil
  • Pinch of garlic powder
  • 100grs of baby spinach leaves
  • Pinch of celery salt
  • Salt to taste



  • Crusty bread
  • Eggs
  • Red cabbage sprouts
  • Chili flakes (optional)