Houmous Bruschetta

Houmous Bruschetta


15 people made this

About this recipe: 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!


Serves: 6 

  • 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

Prep:20min  ›  Cook:3min  ›  Ready in:23min 

  1. 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.
  2. 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.
  3. To serve, top with tomato slices, feta cheese and a sprinkle of the oregano and garlic salt.

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