- Dish type
This is a fantastic twist on the classic bruschetta. Guests will love it, as it's full of flavour and very moreish. You can use shop-bought houmous if you are short on time, though the homemade houmous is super easy to make!
18 people made this
- 1 (400g) tin chickpeas, drained
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon chopped fresh garlic
- 1/4 teaspoon ground cumin
- 2 teaspoons olive oil
- 50g butter, softened
- 12 slices ciabatta bread
- 25g grated Parmesan cheese
- 1 teaspoon paprika
- 24 slices plum tomatoes
- 75g crumbled feta cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic salt, or to taste
MethodPrep:20min ›Cook:3min ›Ready in:23min
- For the houmous, place the drained chickpeas, 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 grill until slices are golden, about 3 minutes. Remove from oven and spread with a generous tablespoon of houmous. Sprinkle with a dusting of paprika.
- To serve, top with tomato slices, feta cheese and a sprinkle of the oregano and garlic salt.
Reviews & ratingsAverage global rating:(14)
Reviews in English (10)
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!-23 Apr 2010
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.-21 May 2011