Need an awesome appetizer or great finger food? These mushroom pesto bruschetta may not be served the Italian way with tomato and cheese, but they taste fantastic. They're comprised of toasted bruschetta slices, herby pesto hummus, and meaty sautéed mushrooms. These are easy enough to make as a movie night snack, so don't wait for a special occasion to try them!

Mushroom Pesto Bruschetta [Vegan]



For the Mushroom Pesto Bruschetta:

  • 1/2 French baguette
  • 6 tablespoons pesto hummus
  • 7 ounces White Button mushrooms, wiped down and thinly sliced
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 2 tablespoons parsley, finely chopped
  • Salt and pepper, to taste
  • 1 tablespoon sesame seeds

For the Pesto Hummus:

  • 7 ounces chickpeas, uncooked
  • 2 garlic cloves
  • 3/4 of a bunch of parsley
  • 2 teaspoons tahini
  • Juice of 1 lemon
  • 3 tablespoons olive oil
  • 3 tablespoons water
  • Salt and pepper, to taste
  • Sesame seeds, for topping


To Make the Pesto Hummus:

  1. Cook chickpeas according to package instructions. Pulse all ingredients in a food processor until smooth. If the dip is too thick, add a little of water and stir. Serve in bowls and sprinkle with sesame seeds or poppy seeds.

To Make the Mushroom Bruschetta:

  1. Place mushrooms in a non-stick pan along with garlic and parsley and allow to cook over medium heat until any humidity is evaporated. Season with salt and pepper and pour oil. Stir.
  2. Cut baguette lengthwise and then into 3 pieces. Toast. Put bread on a platter. Spread 1 tablespoon pesto hummus on each bruschetta. Top with mushrooms and sesame seeds.

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