1.2K Views 4 years ago

Hummus and Tomato Bruschetta
[Vegan]

Name: Hummus and Tomato Bruschetta [Vegan]
Cook time: 20 min
Yield: 4 servings
Cuisine: NO info

HP By: Harriet Porterfield

Author Bio

Bo is a plant-loving, herbal tea-hoarding foodie from the UK with a passion for vegan... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Tomatoes

Hummus and Tomato Bruschetta [Vegan]

Dairy Free

Vegan

This hummus and tomato bruschetta is bursting with flavor and ready in less than 20 minutes. A delicious lunch or light dinner. The hummus recipe is a staple in my kitchen and will make enough for 2 jars full. The marinade for the tomatoes is simply basil, olive oil, and... Read More

Ingredients You Need for Hummus and Tomato Bruschetta [Vegan]

For the Hummus:

1 tin chickpeas
1/8 cup aquafaba (liquid from the tin of chickpeas)
1/4 cup Italian extra virgin olive oil
1 tablespoon tahini
1 teaspoon cumin seeds
2 cloves garlic
1 lemon, juiced
1/2 teaspoon sea salt

For Tomato Bruschetta

4 slices sourdough
1 clove garlic
1 cup cherry tomatoes, halved
Small bunch basil, chopped
2 tablespoons extra virgin olive oil
Pinch sea salt

Order with Instacart Download Our App

How to Prepare Hummus and Tomato Bruschetta [Vegan]

Add cherry tomatoes, basil, olive oil, and sea salt to a small bowl. Stir well and allow to marinate for 10 mins.
Add all hummus ingredients to a food processor and blitz until smooth. Taste and adjust as required, adding more lemon juice or salt as needed. Toast or grill sourdough and rub with the clove of garlic. Top with hummus and marinated tomatoes.
Keep leftover hummus refrigerated in a jar for up to a week.