Looking for a light, crunchy spread that’s perfect for an afternoon snack? Look no further. Try our Artichoke Hummus bruschetta.
Prep Time 15 minutes | Total Time 15 minutes | Makes 6
Ingredients
- 400 g canned chickpeas, drained, unrinsed
- 2 x 230 g jars artichoke hearts in oil, drained
- ⅓ cup olive oil
- 2 tbsp tahini
- 1 tsp lemon zest
- 2 ½ tbsp lemon juice
- 1 clove garlic, crushed
- 1 tsp ground cumin
- 6 slices sourdough bread
- 1 cup small mint leaves
- 4 baby cucumbers, peeled into ribbons
- 1 baby fennel bulb, shaved, fronds reserved
- ⅓ cup pomegranate seeds
Method
Artichoke Hummus
- Process chickpeas, 1 cup of artichokes, ¼ cup of the oil, the tahini, lemon zest, 2 tablespoons of lemon juice, the garlic and cumin until well combined but still maintaining some texture. Season to taste.
- Artichoke Hummus Bruschette
- Preheat chargrill plate or pan on high.
- Brush bread with remaining oil.
- Grill for 1 minute each side or until grill marks appear.
- Combine remaining torn artichokes, mint, cucumber, fennel and pomegranate seeds with remaining lemon juice in a small bowl; toss to combine.
- Spread ¼ cup artichoke hummus onto each piece of bread, then top with salad and reserved fennel fronds. Serve immediately.
FOOD TIP: Artichokes pair great with citrus flavours, squeeze fresh lemon juice on the top for a more enhanced flavour!
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Featured Image: Getty Images
