Sourdough Toast with Hummus and Tomatoes
Ingredients
- 2 cups canned chickpeas, rinsed
- 1/3 cup tahini
- 2 tablespoons extra virgin olive oil
- Juice of 1 large lemon
- 1/4 teaspoon sea salt
- 1/2 teaspoon cumin
- 2-3 cloves garlic
- Crusty sourdough bread
- Heirloom tomatoes
- Fresh basil
- Sumac
- Flaky sea salt
Preparation
Add the tahini paste and lemon juice to a high-speed blender or food processor and process for about 1 minute until it turns lighter and thicker
Add the garlic cloves, olive oil, sea salt, cumin, and 1 cup of chickpeas, then blitz for 30 seconds
Incorporate the second cup of chickpeas and blend until completely smooth
Slowly add 1 tablespoon of icy water for an even creamier hummus if desired, though this step is optional
Toast the crusty sourdough bread twice until golden and brush with extra virgin olive oil
Spread hummus on the toasted bread
Top with heirloom tomatoes and fresh basil
Sprinkle with sumac and flaky sea salt
Drizzle with olive oil and serve
