Bruschetta with Hummus

Slices of ciabatta bread toasted with Parmesan cheese are spread with hummus and topped with slices of tomato and crumbled feta cheese. Make the hummus the night before for the best flavor.

• Preparation Time: 20 mins
• Cooking Time: 3 mins
• Total Time: 23 mins
• Calories: 534 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

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