Houmous Bruschetta

    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

    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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