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Bruschetta with Hummus-Olivada Polka Dots

Total Time: 20 mins.
Prep Time: 10 mins.
Cook Time: 10 mins.
Serves: Serves 6-8

Ingredients

Olivada

¾ cup pitted Kalamata olives
2 cloves garlic, minced
¼ teaspoon kosher salt
¼ teaspoon red pepper flakes
¼ cup Spectrum Organic Olive Oil
¼ teaspoon lemon zest, minced
¼ teaspoon fresh thyme, minced

Hummus

2 cloves garlic, minced and mashed to a paste with ¼ teaspoon kosher salt
1 can (15 oz) Yves Veggie Cuisine Organic Garbanzo Beans, drained with some liquid reserved
¼ cup tahini
2 tablespoons lemon juice
¼ teaspoon lemon zest
¼ cuc Spectrum Organic Olive Oil
2 tablespoons Spectrum Organic Flax Oil
1/8 teaspoon cayenne
¼ teaspoon freshly ground black pepper

Bruschetta

1 thin baguette
1 clove garlic, peeled

 

Directions

Olivada:

  1. Either pulse all ingredients together with a food processor until olives are minced finely, or mince olives with a knife and pound garlic to a paste, then stir all ingredients together in a bowl.

Hummus:

  1. Blend all ingredients until smooth in a food processor.
  2. Taste to adjust seasonings.

Bruschetta:

  1. Preheat over to 450.
  2. Cut baguette into medium slices and toast in oven until crisp.
  3. Remove and run one side with garlic.
  4. Spread 1 teaspoon of hummus on half of the toast slices, and daub with a dot of olivada.
  5. Spread the remaining slices with olivada and top with a daub of hummus.