Rye Free Vegan Hummus Toast

Total time15 min

Prep time10 min

Cook time5 min

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Ingredients

2 servings

For the hummus

1 can (15 oz) chickpeas, drained, liquid reserved
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
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3 tbsp tahini
2 tbsp fresh lemon juice
1 small garlic clove, minced
2 tbsp olive oil
½ tsp ground cumin
¼ tsp salt

For the toast

4 slices vegan bread, toasted
1–2 tbsp olive oil, for drizzling
¼ tsp smoked paprika
¼ cup cherry tomatoes, halved
¼ cup cucumber, thinly sliced

For serving

2 tbsp fresh parsley, roughly chopped (optional)
1 tbsp toasted sesame seeds (optional)

Instructions

1
Add the chickpeas, tahini, lemon juice, garlic, 2 tbsp olive oil, cumin, and salt to a food processor. Process for about 1 minute, until the mixture is mostly smooth. With the machine running, add the reserved chickpea liquid 1 tbsp at a time — up to 3–4 tbsp — until the hummus is creamy and spreadable, with no visible chunks.
2
Toast the bread slices in a toaster or under a broiler until golden and firm at the edges, about 2–3 minutes.

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