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Spring Hummus Toasts

Spring Hummus Toasts

One thing I look forward to with the arrival of Spring are the carefree meals with more simple assembling rather than time-consuming preparation– meals that require no more than just beautiful platters of ingredients so everyone can arrange their own plates or bowls.  Hummus toast is a common springtime lunch for us and much like avocado toast, we never seem to tire of it.  After a generous smear of hummus on a toasted pita, we pile on all sorts of fresh vegetables and seeds and finish it off with a drizzle of good olive oil.  There are so many possibilities and it’s so much fun to play around.  Perfect for leisurely picnics and also great for a quick lunch at home.

Spring Hummus Toasts-14

Spring Hummus Toast

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Spring Hummus Toasts
 
Ingredients
  • Whole-grain pita bread
  • Hummus, homemade or store-bought

Possible Toppings
  • 1 beet, peeled and thinly sliced on a mandolin
  • 3-4 radishes, thinly sliced
  • 2 carrots, shaved into ribbons using a vegetable peeler
  • 1 avocado, sliced
  • 1 cucumber, halved lengthwise and sliced
  • microgreens
  • olives
  • cherry tomatoes
  • feta cheese
  • fresh mozzarella
  • fresh basil leaves
  • hemp seeds, sesame seeds, or sunflower kernels
  • za'atar
  • extra-virgin olive oil for drizzling
Instructions
  1. Preheat oven to 350. Arrange pitas in a single layer on one or two baking sheets. Toast lightly in the oven for 5-7 minutes.
  2. Spread an even layer of hummus on each pita and arrange vegetables, seeds, and seasonings on top.
Notes
Some favorite combinations to try:
- beets, radishes, avocado, microgreens, hemp seeds
-cucumbers, tomatoes, olives, feta, za'atar
-tomatoes, cucumbers, basil, fresh mozzarella (not pictured, but so good too)
-radishes, carrots, beets, microgreens, sunflower kernels

 

 

 

 

 

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14 Responses to Spring Hummus Toasts

  1. This is so beautiful Emily! I recently started making my own hummus again. Totally inspired by this to eat it with more than just a carrot stick haha 😛

  2. These sound heavenly. I just so happen to have chick peas, cucumbers, radishes, olives, and who knows what else sitting in my fridge waiting for magic to happen. I will have to make toast this weekend. 🙂

    • It’s such a great way to use up scraps of extra veggies, right? Thanks, Elizabeth, for stopping by! Hope your weekend is wonderful.

  4. I swear hummus makes bread, sandwiches, pita.. flatbread … even better! I’ve just discovered a ‘slower’ way to make hummus through the Washington Post and it’s pretty dreamy. Seems as there’s always a different way to make something out there that challenges the way I’ve been doing things for years (in a good way). I love the simplicity of this recipe yet it delivers on so many texture and flavor notes. Those little sprouts are so beautiful. Do you grow them?

  5. Hummus tastes amazing with anything! It adds such a rich flavor and texture along with some delicious healthy fats, protein and fiber too! This is such an amazing idea!

    • Thanks, Cassie! It’s so simple and I was hesitant to post, but then I figured sometimes simple is good. Thanks so much for stopping by.