Hummus Toast With Veggies

Name: Hummus Toast With Veggies
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: american
Ingredients: 1.5 cup chickpeas (dried, soaked overnight and boiled until tender, or use cooking liquid reserved); 3 tbsp tahini; 2 tbsp lemon juice (freshly squeezed); 2 pcs garlic (cloves, minced); 2 tbsp olive oil (plus extra for drizzling); 0.25 tsp salt; 1 pinch cumin powder; 2 pcs ice cube (for blending, for extra creamy hummus); 2 tbsp water (ice cold, or reserved chickpea cooking liquid, as needed for consistency); 4 slices bread (thick-cut whole grain or sourdough); 0.5 cup cucumber (thinly sliced into half-moons); 0.5 cup cherry tomato (halved); 3 pcs radish (thinly sliced); 0.25 cup bell pepper (red or yellow, thinly sliced); 1 pinch black pepper (freshly cracked); 1 pinch red chili flakes (optional, for serving); 2 tbsp parsley (fresh, roughly chopped)

RATING

4.3/5(31)

TASTE SCORE

8/10

Crispy, golden toast piled high with creamy homemade hummus and a colorful tangle of fresh, crunchy vegetables. A vibrant, satisfying open-faced sandwich that comes together in minutes for a quick lunch or light dinner.

PREP

15m

COOK

SERVES

1 PIECE

491 cal

SERVINGS

METHOD · 4 STEPS

prep · ~5 min
Make the hummus base.
1.In a food processor, combine the boiled chickpeas, tahini, lemon juice, minced garlic, olive oil, salt, ground cumin, and ice cubes.
2.Blend for 2-3 minutes until the mixture becomes a thick paste, scraping down the sides halfway through.
3.With the motor running, drizzle in the ice-cold water, one tablespoon at a time, until the hummus is smooth and creamy.
4.Taste and adjust salt or lemon juice if needed. Set aside.
TIPAdding ice cubes while blending whips in air and makes the hummus incredibly light and fluffy.
prep · ~3 min
Toast the bread.
1.Toast the bread slices in a toaster or on a hot grill pan until golden brown and crisp on the outside.
2.Let the toast cool for just a minute so it's crisp enough to hold the toppings.
TIPDon't skip the toasting—soggy bread will collapse under the weight of the veggies.
assemble · ~5 min
Assemble the hummus toast.
1.Spread a generous, thick layer of the prepared hummus onto each piece of toast.
2.Pile the sliced cucumber, halved cherry tomatoes, sliced radish, and bell pepper evenly over the hummus.
3.Crack black pepper and a pinch of red chili flakes over the top. Finish with a sprinkle of fresh chopped parsley and a final light drizzle of olive oil.
serve
Serve immediately while the toast is still crisp.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the creamiest hummus, use ice cubes in the food processor — they whip in air and lighten the texture beautifully.
2
Reserve the chickpea cooking liquid and use it in place of water for extra flavor and silkiness.
3
Toast the bread until deep golden and fully crisp; otherwise, the hummus and veggies will make it soggy within minutes.
4
Let the finished hummus rest for 10 minutes before spreading — the flavors meld and the texture firms up slightly.
5
Pat the cucumber and bell pepper dry with a paper towel after slicing to prevent excess moisture from soaking the toast.
6
Assemble each piece of toast just before serving — the vegetables stay crunchy and the bread remains crisp.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add a handful of toasted chickpeas or a drizzle of Greek yogurt over the hummus for extra protein that keeps you full longer.

low oil

Low-oil

Replace the olive oil in the hummus with an equal amount of reserved chickpea cooking liquid and skip the final oil drizzle to reduce fat while keeping creaminess.

vegan