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Snack Recipe: Easy Hummus & Roasted Tomato Bruschetta


Jul 26, 2019

PREPARATION TIME

COOKING TIME

SERVES

PREPARATION LEVEL

Easy

INGREDIENTS

    1 cup Boiled Chickpeas
    Chickpea’s Boiled Water
    3 tbsp Tahini Paste
    2 Garlic Clove
    Lemon Juice
    Extra Virgin Olive Oil
    Salt To Taste
    10-15 cherry tomatoes:
    1 tbsp Olive Oil
    2 tbsp Balsamic Vinegar
    Salt to taste
    Black Pepper Powder
    Minced Garlic
    Baguette Bread Slices
    Fresh Parsley

DIRECTIONS

Method:
1. For making the hummus, take a blender jar and add boiled chickpeas along with some of its water.
2. Add in the tahini paste, garlic cloves, some lemon juice, extra virgin olive oil and salt to taste.
3. Close the lid and give it a blend in a blender till it achieves a certain consistency.
4. Take a small bowl and add olive oil, balsamic vinegar, salt, black pepper powder and minced garlic.
5. Give it a stir and keep it aside.
6. Now in a baking tray covered with parchment paper, add chopped cherry tomatoes.
7. Drizzle some of the balsamic-olive oil mix over the chopped tomatoes.
8. Bake them in a pre-heated oven at 180 degree Celsius for about 7-10 minutes.
9. Take few baguette bread slices and spread some hummus over the base of the bread.
10. Then place roasted tomatoes on the bread slices.
11. Garnish with fresh parsley from the top.

About Kamini PatelFollow On

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The cheerful Kamini Patel is a wizard at quick and easy-to-make global cuisine, dips and bakes. She is also a food blogger, writer, lawyer and communications consultant. Allow her to make your dinner times fuss-free and delicious with wonderful vegetarian recipes.

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