Crostini with sardines and squid ink hummus

An impressive seafood starter or canapé with griddled sardines, squid and a zesty, herby dressing from Jun Tanaka
By Jun Tanaka
Crostini with sardines and squid ink hummus
  • Rating:
  • Serves: 4 crostini
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the hummus

  • 150 g cooked or canned chickpeas
  • 1 cloves garlic, roughly chopped
  • 1 lemon, juice only
  • 1 tbsp tahini
  • 3 tbsp olive oil
  • 1 tbsp squid ink

For the dressing

  • ½ lemons, juice only
  • 1 tbsp dijon mustard
  • 1 tbsp grated horseradish
  • handfuls parsley, finely chopped
  • handfuls mint leaves, finely chopped

For the squid and sardines

  • 100 g squid, cleaned
  • 1 fresh sardines, butterflied
  • 1 tsp olive oil
  • ½ lemons, juice only
  • 4 slices ciabatta, toasted


1. For the hummus: tip all of the hummus ingredients into a food processor and blend to a smooth purée. Season with salt and black pepper.

2. For the dressing: mix together all of the dressing ingredients.

3. For the squid and sardines: lightly score the squid in a criss-cross pattern on one side then cut the flesh into 4 triangles. Preheat a griddle pan over a medium-high heat.

4. Rub the olive oil into the sardine and season with salt and black pepper. Add the sardine and squid to the griddle pan and cook for 1 minute on each side then squeeze over a little lemon juice.

5. To serve, spread the toasted ciabatta with the squid ink hummus. Top with a piece of sardine and squid and drizzle over the dressing.

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