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 caloriescarbohydrate: 76.4 gcholesterol: 34.4 mgfat: 17.8 gfiber: 7 gprotein: 17.2 gsaturatedFat: 8.6 gservingSize: -sodium: 1112.2 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Bruschetta with Hummus
Directions
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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.
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.
To serve, top with tomato slices, feta cheese, and a sprinkle of the oregano and garlic powder.