Bruschetta with Hummus

Bruschetta with Hummus

8
Amystar79 5

"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."

Ingredients 8 h 23 m {{adjustedServings}} servings 534 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 534 kcal
  • 27%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 76.4g
  • 25%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 1112 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews 8

  1. 11 Ratings

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Scotdog
4/26/2010

Wow, I love this. 2 of my favs . . . hummus & bruschetta. When I started, I didn't realize that the hummus needed to be refrigerated overnight. I skipped that step. I also make garbanzos from dried beans. I toasted the bread with the parm for a bit, but I also wanted the hummus, cheese (I used mozz since I don't have any feta) and tomatoes toasted, so I took out the bread, put the mentioned ingredients (with the herbs) and finished toasting. Delish!

jewalker
2/7/2011

I always take this to parties. It's a hit every time!! Super yummy.

lekawa
5/21/2011

This is Amazing! Believe it or not, I actually "invented" this recipe a few weeks ago when I happened to have a leftover ciabatta, some bruschetta salsa that a friend had canned and given to me (minus the feta) and my usual hummus that I always have on hand. I was just Googling Hummus and Bruschetta to see if anyone else had ever thought to use them together. In my mind, the cumin in the hummus together with the italian herbs in the bruschetta salsa might not be "considered" a good combo (even though I absolutely loved the result) Now that I know three other people here loved it, I can feel more confident about serving it to guests. :)