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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 salt, which really brings out their juicy flavor.

Hummus and Tomato Bruschetta [Vegan]

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Serves

4

Cooking Time

20

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

How to Prepare Hummus and Tomato Bruschetta [Vegan]

  1. Add cherry tomatoes, basil, olive oil, and sea salt to a small bowl. Stir well and allow to marinate for 10 mins.
  2. 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.
  3. Keep leftover hummus refrigerated in a jar for up to a week.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Harriet Porterfield

See My Recipes

Bo is a plant-loving, herbal tea-hoarding foodie from the UK with a passion for vegan food. She’s a self-taught cook and has been vegan for over 12 years. She’s always loved cooking and baking and has a weakness for dessert. Bo hopes to inspire you to try more plant-based recipes and aims to create easy-to-prepare, beautiful, vibrant vegan food that tastes delicious.

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