Slow Cooker

Bruschetta with Hummus


  • 1 (14 ounce) can garbanzo beans, drained
  • 3 tablespoons fresh lemon juice
  • ¼ teaspoon chopped fresh garlic
  • ¼ teaspoon ground cumin
  • 2 teaspoons olive oil
  • ¼ cup butter, softened
  • 12 slices ciabatta bread
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon paprika
  • 24 slices roma (plum) tomatoes
  • ½ cup crumbled feta cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    To serve, top with tomato slices, feta cheese, and a sprinkle of the oregano and garlic powder.

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