Hummus Bruschetta

    25 minutes

    This is a great appetizer or party snack based on bruschetta, however it uses a layer of hummus on the bread before the tomato topping is added.

    11 people made this

    Serves: 4 

    • Hummus
    • 1 (400g) tin chick peas, drained
    • 40ml lemon juice
    • 1/4 clove garlic
    • 1/4 teaspoon cumin
    • 2 teaspoons olive oil
    • Bread
    • butter, as required
    • 12 slices ciabatta bread
    • 50g parmesan cheese, grated
    • Topping
    • dried paprika
    • 2 or 3 sliced roma tomatoes
    • crumbled feta cheese
    • dried oregano
    • garlic bread powder

    Preparation:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Hummus: Place chick peas, lemon juice, garlic, cumin and olive oil in food processor for a minute. Allow hummus to sit overnight in the fridge if possible.
    2. Bread: Butter the ciabatta bread and sprinkle with parmesan cheese. Place in the grill until golden.
    3. Topping: Generously slather bread with hummus when it comes straight out of the grill.
    4. Lightly dust hummus with dried paprika then place tomatoes on hummus and sprinkle feta cheese on tomatoes.
    5. Lightly dust with oregano and garlic bread powder to serve.

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    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  (Review from Allrecipes USA and Canada)


    I always take this to parties. It's a hit every time!! Super yummy.  -  06 Feb 2011  (Review from Allrecipes USA and Canada)


    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  (Review from Allrecipes USA and Canada)