Hummus + Roasted Tomato Bruschetta

Hummus + Roasted Tomato Bruschetta


Bruschetta is now a norm at most gatherings – but upping the game here is with a spread of homemade hummus (which is ridiculously easy peasy), and topped with baby tomatoes, roasted in the oven for no more than 10-15 minutes with garlic, balsamic and olive oil! Garnish with freshly cut parsley – and we’re good to go! Check out the video below:

The Recipe


  • 1 cup Boiled Chickpeas
  • Chickpea’s Boiled Water
  • 3 tbsp Tahini Paste
  • 2 Garlic Clove
  • Lemon Juice
  • Extra Virgin Olive Oil
  • Salt To Taste
  • 10-15 cherry tomatoes:
  • 1 tbsp Olive Oil
  • 2 tbsp Balsamic Vinegar
  • Salt to taste
  • Black Pepper Powder
  • Minced Garlic
  • Baguette Bread Slices
  • Fresh Parsley


  • 1. For making the hummus, take a blender jar and add boiled chickpeas along with some of its water.
  • 2. Add in the tahini paste, garlic cloves, some lemon juice, extra virgin olive oil and salt to taste.
  • 3. Close the lid and give it a blend in a blender till it achieves a certain consistency.
  • 4. Take a small bowl and add olive oil, balsamic vinegar, salt, black pepper powder and minced garlic.
  • 5. Give it a stir and keep it aside.
  • 6. Now in a baking tray covered with parchment paper, add chopped cherry tomatoes.
  • 7. Drizzle some of the balsamic-olive oil mix over the chopped tomatoes.
  • 8. Bake them in a pre-heated oven at 180 degree Celsius for about 7-10 minutes.
  • 9. Take few baguette bread slices and spread some hummus over the base of the bread.
  • 10. Then place roasted tomatoes on the bread slices.
  • 11. Garnish with fresh parsley from the top.

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