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Plant Based 411
May 2020



Hummus Toast Roadmap
By Nancy Eisman



Hummus is a classic Middle Eastern and Mediterranean dish combining garbanzo beans and tahini (sesame paste), traditionally served with pita bread. Last summer saw a new trend of hummus on toast. Like avocado toast, you schmear creamy hummus over toasted bread and then top with your favorite raw and/or cooked ingredients for a filling snack or meal.

Start with a hearty multigrain, seeded or ciabatta bread, sliced thick and toasted to create a sturdy base. The hummus can be store bought, but the simple recipe here is fresher and more delicious, and can also be used as a spread in wraps and as a salad dressing when thinned out with a bit of oil & vinegar. Keep it basic with classic hummus, or add more flavor and texture with variations like beets, olives, chile peppers, garlic, etc.

Spread hummus over the toast to create a canvas for infinite embellishments. Roasted veggies and peppers, sundried tomatoes, artichokes, sautéed greens, toasted nuts, seeds, and spices are just a few of the toppings to consider. Any way you prepare your hummus toast you’ll be getting a high protein (8g), nutrient and fiber (6g) rich dish that will have you feeling pleasantly full and satisfied.

I’ve made 3 variations of hummus toast here with the following toppings:

Blistered Broccoli with Toasted Pine Nuts & Pomegranate Arils
Beets and Carrots with Lemon & Cumin Vinaigrette
Sliced Avocado with Pickled Red Onion


Homemade Hummus

Ingredients for Homemade Hummus


1/4 cup tahini
2 1/2 tablespoons extra virgin olive oil
2 garlic cloves
3 tablespoons lemon juice
1 teaspoon salt
2 tablespoons cold water
1 package Garbanzo Beans

Place the first 6 ingredients in food processor and puree until smooth.


Place the first 6 ingredients in a food processor and puree until smooth.

Adding garbanzo beans in food processor.


Add in the garbanzo beans and process 4-5 minutes until creamy.

If necessary, add more water and process again.

(If serving the hummus as a dip, drizzle with olive oil and garnish with paprika and fresh parsley.)