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Appetizer
20 - 25 crostini
35 minutes
0 minutes
Chef Raquel Perez
1 fresh daikon, ends trimmed and peeled
3 Roma Tomatoes, divided use
¼ fresh jalapeno, minced
⅛ onion, minced
1 package Melissa’s Peeled & Steamed Garbanzo Beans
½ cup Napa cabbage, shredded
Chives, minced for garnish
Slice the daikon into about 20-25 rounds and set aside.
Roast 1 tomato one of two ways: (1) Place it on a pan and roast it in the oven at 425ºF until just charred. (2) Simply roast it on the stove burner, turning it with tongs until just charred. Set aside.
Dice the other 2 tomatoes and toss with the jalapeno and onion and set aside.
Place the roasted tomato and the garbanzo beans in a blender and mix until smooth. This is your hummus.
To assemble, spread some of the hummus on a slice of daikon. Top that with the tomato, jalapeno and onion mixture (salsa). And then, top that with the shredded cabbage and garnish with the chives.
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