Hummus Toast 4 Ways

Retired nurse living in the great state of Texas, with husband and 2 very spoiled Goldendoodles. Love to bake and cook and always eager to try new and fun recipes.

subheading: FOR THE CREAMY HUMMUS:

1 can (15.5 oz) garbanzo beans (chickpeas), rinsed and peeled

⅓ cup tahini

3 tbsp lemon juice

6 tbsp water

2 tbsp olive oil

½ tsp salt

subheading: FOR THE CUCUMBER SALAD TOAST:

1 slice of Italian or sourdough bread, sliced ½ inch thick and toasted

1 to 2 tbsp creamy hummus

½ cup diced cucumber

½ tsp dill, chopped

½ tsp capers

¼ tsp olive oil

salt, to taste

subheading: FOR THE SPICY AVOCADO TOAST:

1 slice of Italian or sourdough bread, sliced ½ inch thick and toasted

1 to 2 tbsp creamy hummus

½ an avocado, sliced

1 tsp jalapeno, minced (seeds removed for less spicy)

Flaky salt and lime juice, to taste

subheading: FOR THE CAPRESE TOAST:

1 slice of Italian or sourdough bread, sliced ½ inch thick and toasted

1 to 2 tbsp creamy hummus

1 small roma tomato, sliced

1 tsp basil chive vinaigrette or prepared pesto

flaky salt and pepper, to taste

subheading: FOR THE EGG TOAST:

1 slice of Italian or sourdough bread, sliced ½ inch thick and toasted

1 to 2 tbsp creamy hummus

1 fried, poached, or jammy egg

aleppo pepper, to taste

Note: Ingredients may have been altered from the original.

Directions at foodtalkdaily.com

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