Ingredients
Toast
- Fresh sourdough bread, sliced and toasted (or bread of choice)
- 1 cup cherry tomatoes, halved
- 1 cup arugula
- 1 cup baby mushrooms, thinly sliced
- ¼ tsp dried oregano
- ¼ tsp dried basil
- 2 garlic cloves, minced
- Salt and freshly ground black pepper, to taste
- Balsamic vinegar
Creamy Hummus
- 1 (15 oz) can chickpeas, drained and rinsed
- ⅓ cup tahini
- ½ cup water
- 2 garlic cloves, minced
- Juice of 1 lemon, or to taste
- 2 tsp ground cumin
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- ¼ tsp smoked paprika
Servings
Yields
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Linked Recipes
Preparation
Step 1
Add the chickpeas, garlic, lemon juice, tahini, and half the water to a food processor or high-speed blender. Blend until chunky.
Step 2
Add the salt, cumin, smoked paprika, olive oil, and remaining water. Blend until very smooth and creamy, adding more water or oil if needed. Set aside.
Step 3
Heat a little olive oil and garlic in a skillet over medium-high heat. Add the mushrooms, oregano, basil, and black pepper. Sauté until browned and crisp at the edges.
Step 4
Spread the hummus over the toasted bread. Top with cherry tomatoes, mushrooms, and arugula. Drizzle with balsamic vinegar, season with black pepper, and serve.
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