Hummus Fig and Olive Crustini

The creaminess of the hummus marries perfectly with the salty sweetness of the fig and olive tapenade in this crustini making it the perfect Appie! Plus, as a bonus, it’s loaded in Omega 3 fatty acids (thanks to the savi seeds), fiber and amazing beautifying & mood boosting properties!

Recipe:

For the Fig and Olive Tapenade:

½ cup dried figs;

½ cup sacha inchi seeds;

2 cups black Kalamata olives, pitted;

2 teaspoon s capers;

1 teaspoon  dried oregano;

2 tablespoons juice of freshly squeezed orange;

Freshly ground black pepper to taste;

4 fresh figs, as garnish

Rehydrate dried figs in a bowl of warm water for about one our until they are plump and tender (Or to speed things up, bring water to a boil in a sauce pan then reduce to low heat. Add the figs and simmer for about 15 minutes.) Add sacha inchi to food processor and pulse until ground. Remove from food processor and set aside. Once figs are rehydrated, give them a rough chop and pulse together with olives, capers, oregano, and freshly squeezed orange juice in food processor until finely chopped. Transfer mixture to mixing bowl and season with pepper. Stir in ¾ of the ground sacha inchi into tapenade. Set aside the rest as garnish for crostini.

For the Hummus:

See Hummus recipe

For the Sprouted Grain Crisps:

4 slices of sprouted grain bread;

2 tablespoons extra virgin olive oil;

1 medium garlic clove, minced;

1 tablespoon finely chopped rosemary;

Preheat oven to 325 F. Using a rolling pin, flatten out each slice of sprouted grain bread until flat. Using a round cookie cutter, cut out round circle shapes of the bread. Stir olive oil with garlic. Lightly brush each round with garlic/olive oil mixture. Place on a baking sheet in a single layer. Lightly sprinkle chopped rosemary over top. Bake for 15 to 20 minutes or until lightly golden and crisp. Let crisps cool on a wire cooling rack.

Assembly:

Once sprouted grain crisps are cool, first spread layer of hummus, then dollop with fig and olive tapenade and garnish with remaining ground sacha inchi and thin slice of fresh fig.