About the Recipe
Crisp toasted sourdough is spread with ultra-creamy homemade hummus and topped with garlicky mushrooms, cherry tomatoes, arugula, and balsamic vinegar.
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
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.