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!
16 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
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Method Prep: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.