Bruschetta with Hummus recipe

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Ingredients

1 (14 ounce) can garbanzo beans, drained
3 tablespoons fresh lemon juice
¼ teaspoon chopped fresh garlic
¼ teaspoon ground cumin
2 teaspoons olive oil
¼ cup butter, softened
12 slices ciabatta bread
¼ cup grated Parmesan cheese
1 teaspoon paprika
24 slices roma (plum) tomatoes
½ cup crumbled feta cheese
1 teaspoon dried oregano
1 teaspoon garlic powder

Nutrition Info

533.5 calories
carbohydrate: 76.4 g
cholesterol: 34.4 mg
fat: 17.8 g
fiber: 7 g
protein: 17.2 g
saturatedFat: 8.6 g
servingSize: -
sodium: 1112.2 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. For the hummus, place the drained garbanzos, lemon juice, garlic, cumin, and olive oil in a food processor. Process until blended, about 1 minute. Refrigerate overnight. Bring to room temperature before making the bruschetta.

  2. Spread a teaspoon of butter on each slice of ciabatta, sprinkle with a teaspoon of Parmesan cheese. Place under broiler until slices are golden, about 3 minutes. Remove from oven and spread with a generous tablespoon of hummus. Sprinkle with a dusting of paprika.

  3. To serve, top with tomato slices, feta cheese, and a sprinkle of the oregano and garlic powder.

Recipe Yield

6 servings

Recipe Note

This is bruschetta with a twist on the standard. It looks great for entertaining and is tasty and easy to make. Looks and tastes like restaurant quality.

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