This roasted tomato hummus toast, with quick-roasted tomato slices and an easy blender hummus, makes a great savory breakfast or lunch. A sprinkle of za'atar adds a hint of wild thyme flavor.
Ingredients
- tomato, cut into 8 slices: 1 piece
- olive oil: 1 Tbsp
- salt and freshly ground black pepper: (to taste)
- garbanzo beans (chickpeas): 1 can (15 ounce can, drained)
- garlic: 2 clove
- fresh parsley: 0.33333 cup (chopped)
- olive oil: 3 Tbsp
- lemon juice: 2 Tbsp (fresh)
- salt: 0.5 tsp
- slices sourdough bread: 8 piece
- za'atar: 2 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Brush baking sheet with about 1 tablespoon olive oil. Arrange tomato slices on the baking sheet. Season with salt and pepper.
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Bake in the preheated oven until tomatoes are tender, 10 minutes.
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Meanwhile, in a blender or food processor combine garbanzo beans, garlic, parsley, olive oil, lemon juice, and salt. Blend until creamy and well mixed.
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Toast bread until desired doneness. Spread with hummus, top with roasted tomato slices, and sprinkle with za'atar.
