Ingredients8 h 23 m servings 534
- 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.
Per Serving: 534 calories; 17.8 76.4 17.2 34 1112 Full nutrition
ReviewsRead all reviews 9
Wow, I love this. 2 of my favs . . . hummus & bruschetta. When I started, I didn't realize that the hummus needed to be refrigerated overnight. I skipped that step. I also make garbanzos from dr...
This is Amazing! Believe it or not, I actually "invented" this recipe a few weeks ago when I happened to have a leftover ciabatta, some bruschetta salsa that a friend had canned and given to me...
GREAT! used store bought hummus that i already had in the house & needed to use up. PERFECT!
I didn't totally follow the recipe because I had missing ingredients... but I used the general idea and it turned out fan-freakin-tastic:)
This is the BEST Bruschetta I have ever had. I love the hummus that goes with it, and not cooking the tomatoes. I did not alter this recipe what so ever. We acually left the hummus covered brea...
My family loves this recipe! We had it on Toasted Onion Ciabatta bread
My husband, his friend and I all loved this. I felt that the hummus really added some extra substance to the bruschetta and the combination of flavors was phenomenal. Maybe it's just my oven b...