Probably, if you think about savory and easy to make vegan snacks, the first thing that comes in your mind is toasted bread with homemade hummus. The idea itself is great, but sometimes you might need something a bit more visually and flavor-wise sophisticated. For example, in this recipe of crostini with cavolo nero and bell pepper hummus I still use toasted bread and hummus as the main ingredients. But with some additional ingredients I have managed to turn simple vegan crostini into something special.
The additional ingredient that makes the hummus taste different from regular hummus is the roasted bell pepper. It gives barely noticeable note of a sweet and smoky flavor. And it combines perfectly with the slightly bitter flavor of walnuts and the sour flavor of pomegranate seeds. And like if that wasn’t already enough, there’s also the cavolo nero. Or the so-called Italian cousin of the more popular cabbage – kale.
Other English names for cavolo nero are “Lacinato kale”, “black kale” “Tuscan kale”, “Tuscan cabbage” and others. I must admit that before moving to Italy I didn’t know that such cabbage exists. And that’s sad, because this wonderful dark green leafy cabbage contains several valuable nutrients. For example, it contains big amount of vitamins A and C, and it is considered to be a good source of calcium. Also the other additional ingredients of the crostini with cavolo nero and bell pepper hummus are good for our body. For example, pomegranate seeds contain great amount of vitamins K and C, as well as decent amount of vitamins B1, B2, B5, B6, B9, and such minerals as copper, potassium, manganese and phosphorus. While walnuts contain good amount of omega-3 and omega-6 fatty acids, vitamins B1, B6, C and E, and minerals – manganese, copper, magnesium and phosphorus.
How to make vegan crostini with cavolo nero and bell pepper hummus
Even though just from the visual look the preparation of these crostini might look time consuming, it actually is not. The preparation is very easy! You start by roasting the bell pepper and after that preparing the hummus. Meanwhile you need to boil the cavolo nero for a few minutes. Then toast the bread slices until they are golden and crunchy. The last step is just to assemble everything together. That means, cover the bread with bell pepper hummus, put on it a bit of cavolo nero, then add half of a walnut and top it off with some pomegranate seeds. And there you go – your sweet-sour-bitter-smoky vegan snack is ready! Or if instead you’re searching for a fresh snack, try my crostini with avocado and fresh radishes.
Until I created this recipe, Specky had never tried cavolo nero before. Mostly because bunnies should eat it rarely and in very small doses. So, in the beginning he was quite curious to find out what is that strange green leaf that has never been in his tummy before. But then, after some more detailed inspection (read – tasting) he realized that he’s not that into the flavor of cavolo nero. That’s why he didn’t mind that mommy and daddy ate all the crostini with cavolo nero and bell pepper hummus at record speed. Because they are so delicious…
If you have never tried to combine pomegranate seeds with some savory snacks before, you should definitely give it a go! Surprise your guests not only with a visually appetizing finger food, but also with a snack that is:
-
vegan
- healthy
- easy to make
- juicy
- full of valuable nutrients
- creamy and crunchy at the same time
- with a mild smoky flavor
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
| Prep Time | 15 min |
| Cook Time | 25 min |
| Servings |
crostini
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- 1 small red bell pepper (~200 g)
- 2 tablespoons of extra virgin olive oil
- 125 g of cooked or canned chickpeas
- juice from half lime
- 2 cloves of garlic (~ 3 – 4 g each)
- 15 walnut halves
- 60 g of cavolo nero
- 40 g of pomegranate seeds
- 15 slices of French baguette type of bread
- pinch of salt
Ingredients
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|
- heat the oven to 200°C/390°F;
- clean bell pepper from seeds and cut it in big pieces. Line a baking tray with parchment paper, place the pieces on it with the skin facing down and drizzle some oil over them. Put the baking tray in the oven and roast the bell pepper pieces for 20 minutes or until small black spots start to appear;
- while the bell pepper is getting ready, cut the cavolo nero in small strips, put it in a frying pan, add a bit of water (do not cover the cavolo nero completely), put the lid on and cook the cavolo nero for 7 – 10 minutes by mixing occasionally and adding some extra water in case it evaporates;
- when the bell pepper is ready, take it out from the oven and let it cool down a bit. Meanwhile place the bread slices in the oven for a few minutes to make them crunchy and golden – keep an eye on the bread, it can burn very quickly;
- when the bread slices are golden, take them out from the oven and set aside to cool down. Meanwhile prepare the hummus by putting in the food processor chickpeas, cooked bell pepper pieces, crushed garlic, lime juice and salt. Blend everything together until you get a thick homogeneous mixture. If the mixture seems too dry, add one by one some tablespoons of water until you get the desired consistency. Adapt the flavor to your taste by adding extra salt, if necessary;
- compose the crostini by taking a slice of bread, covering it with bell pepper hummus and putting over it a small amount of cooked cavolo nero. Then top it off with a walnut half and some pomegranate seeds. Repeat with all the remaining bread slices.
