Tomato Basil Hummus

gluten free bruschetta hummus recipe no cook vegan appetizers for summer side dishes without cooking easy canned chickpea side dishes simple vegetarian no cook dips

This bruschetta tomato basil hummus recipe is a bright and flavorful appetizer to serve for summer BBQs, potlucks, or parties. Loaded with vibrant olive oil, balsamic vinegar, fresh garlic, chopped basil, and bright garden tomatoes for the best no-cook summer appetizer for parties!

5 from 4 votes

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Prep Time 20

Total Time 20

Course Appetizer, Dip, Side Dish

Cuisine American, Italian, Mediterranean

Servings

Calories 216 kcal

Equipment

Mixing Bowl
Food Processor

Ingredients

For the Bruschetta

1/3 cup olive oil
2 cloves garlic minced
8 fresh tomatoes diced
2 tablespoons balsamic vinegar
1/2 teaspoon Italian seasoning
1/2 teaspoon Sea Salt
1/2 teaspoon Black Pepper
1/2 cup basil chopped

For the Hummus

2 tablespoons olive oil
2 14 ounce No-Salt-Added Chickpeas including canning liquid
3 cloves garlic
2 tablespoons tahini
1/2 teaspoon smoked paprika
2 tablespoons balsamic vinegar
1/2 teaspoon Sea Salt

Instructions

Add all bruschetta ingredients together in a bowl, and toss well to combine. Allow the tomatoes to marinate while you make the hummus.
Add all the hummus ingredients to a food processor. Begin by pulsing on low speed, and increase to high speed until the hummus is smooth and creamy. Taste, and add more salt if desired.
Add hummus to a bowl. Mix in 1/2 of the bruschetta in with the hummus. Plate the hummus and top with remaining bruschetta. Drizzle on a little extra olive oil, dip your favorite bread, and mangia!

Nutrition

Calories: 216kcalCarbohydrates: 15gProtein: 5gFat: 16gSaturated Fat: 2gSodium: 458mgPotassium: 418mgFiber: 4gSugar: 4gVitamin A: 1179IUVitamin C: 18mgCalcium: 49mgIron: 1mg

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