bruschetta with hummus

Ingredients

• Servings: 6
• 1 (14 ounce) can garbanzo beans, drained
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon chopped fresh garlic
• 1/4 teaspoon ground cumin
• 2 teaspoons olive oil
• 1/4 cup butter, softened
• 12 slices ciabatta bread
• 1/4 cup grated parmesan cheese
• 1 teaspoon paprika
• 24 slices roma (plum) tomatoes
• 1/2 cup crumbled feta cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder

Recipe

Preparation Time: 20 mins Cook Time: 3 mins Ready Time: 8 hrs 23 mins


• for the hummus, place the drained garbanzos, 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 broiler until slices are golden, about 3 minutes. remove from oven and spread with a generous tablespoon of hummus. sprinkle with a dusting of paprika.
• to serve, top with tomato slices, feta cheese, and a sprinkle of the oregano and garlic powder.