Hummus and Tomato Bruschetta
Ingredients
Hummus
- 1 tin chickpeas
- 1/8 cup aquafaba (liquid from the tin of chickpeas)
- 1/4 cup 100% Italian extra virgin olive oil
- 1 tbsp tahini
- 1 tsp cumin seeds
- 2 cloves garlic
- 1 lemon, juiced
- 1/2 tsp sea salt
Tomato bruschetta
- 4 slices sourdough
- 1 clove garlic
- 1 cup cherry tomatoes, halved
- small bunch basil, chopped
- 2 tbsp 100% Italian extra virgin olive oil
- pinch sea salt
Preparation
Add cherry tomatoes, basil, olive oil and sea salt to a small bowl. Stir well and allow to marinate for 10 minutes.
Add all hummus ingredients to a food processor and blitz until smooth. Taste and adjust as required, adding more lemon juice or salt as needed.
Toast or grill sourdough and rub with the clove of garlic.
Top with hummus and marinated tomatoes.
