Love hummus and bruschetta? This recipe combines the best of both! Creamy, protein-rich white bean hummus is layered with juicy, garlicky tomatoes, fresh basil, and balsamic drizzle. Served with crisp baguette slices, this easy to pull together appetizer is perfect for holiday gatherings or summer parties when tomatoes are in season!
Not only does it look beautiful on the table, but it’s also a good source of protein and fiber, making it as nutritious as it is delicious.
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Why You'll Love This Recipe
- Perfect for entertaining
- Great dish all year round but especially in the summer when tomatoes are in season!
- Simple ingredients
- Crowd pleaser
- Dairy-Free Option: simply skip the Parmesan
- Gluten-Free Option: serve it with gluten-free crackers or gluten free baguette
Ingredients
- Tomatoes - I chose Roma and cherry tomatoes but you can use any kind that's available to you. If possible it's nice to choose a variety of colours to add lots of vibrant colour to the plate.
- Parmesan - can omit for diary free.
- Balsamic reduction - this is optional but adds a nice sweetness.
See the recipe card below for a full list of ingredients and measurements.
How To Make White Bean Hummus with Bruschetta Topping
Here are the step-by-step instructions to make this recipe.
Step 1: Make the white bean hummus.
Drain and rinse the cannellini beans. Add the beans to a food processor with all other ingredients.
Process until really smooth, pausing to scrape down the sides as needed. Taste the dip, adjust seasoning if necessary, and set aside.
Step 2: Make the bruschetta mixture.
In a small saucepan, heat 2 tablespoon olive oil over medium heat. Add minced garlic and cook for 1 minute then remove from heat and pour into the bottom of a mixing bowl to cool.
Dice the tomatoes and add to the bowl with the cooled garlic oil. Stir in balsamic vinegar, grated Parmesan, salt, pepper, and basil strips.
Step 3: Adjust the bruschetta mixture for seasoning and toast the baguette slices.
Taste the bruschetta and adjust for seasoning as necessary.
Slice the baguette into thin rounds. Brush each slice lightly with olive oil, place on two baking sheets, and toast in the oven at 350°F for about 15 minutes, until crisp.
Step 4: Assemble the appetizer.
While the baguette toasts, assemble the dish: Spread the white bean dip on a serving plate, then spoon the bruschetta mixture on top, avoiding excess liquid.
Step 5: Drizzle with reduction and serve.
Drizzle with balsamic reduction and serve immediately alongside the warm baguette slices.
Expert Tips
- Get the Hummus Extra Creamy: To achieve a really smooth texture, let the food processor run for a few minutes. Adding an ice cube instead of water when blending creates an even creamier consistency.
- Use High-Quality Olive Oil: Choose a good quality extra-virgin olive oil for both the hummus and the bruschetta.
- Use a Serrated Knife for Tomatoes: A serrated knife helps you get clean cuts through the tomatoes without crushing them.
- Serve With a Spoon for Easy Scooping: Providing a small spoon or spreader for the bruschetta topping makes it easy for guests to pile the tomato mixture on their chosen dippers.
- Make the White Bean Hummus Ahead: Make the hummus up to 2-3 days in advance. Store it in an airtight container in the fridge.
Recipe FAQs
Yes! Roma and cherry tomatoes work well because they’re less watery, but any ripe tomato will work. Just dice and drain any extra liquid if needed.
Yes! Simply skip the Parmesan in the bruschetta topping.
Absolutely! If you’re short on time, you can use store-bought hummus and focus on making the bruschetta topping fresh. Look for a good-quality white bean or classic hummus for a similar flavor.
If you tried this Bruschetta Loaded White Bean Hummus or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Bruschetta Loaded White Bean Hummus
Ingredients
White Bean Hummus
- 1 can cannellini beans 19 oz
- ¼ cup tahini
- zest from one lemon
- 3 tbsp fresh lemon juice
- ½ garlic clove minced
- ½ tsp sea salt
- 1 ice cube or 1 tablespoon water
Bruschetta Topping
- 2 tbsp olive oil
- ½ tsp garlic minced
- 1 cup roma tomatoes diced
- 1 cup cherry tomatoes diced
- 1 tbsp balsamic vingear
- ⅓ cup freshly grated parmesan
- 4-5 fresh basil leaves cut to strips
- salt and pepper to taste
- drizzle of balsamic reduction optional
Serve with Bread
- 2 baguettes
- 3 tbsp olive oil
Instructions
Make the White Bean Hummus
- Drain and rinse the cannellini beans.1 can cannellini beans
- Add the beans to a food processor with all other ingredients. Process until really smooth, pausing to scrape down the sides as needed.¼ cup tahini, zest from one lemon, 3 tablespoon fresh lemon juice, ½ garlic clove, ½ teaspoon sea salt, 1 ice cube
- Taste the dip, adjust seasoning if necessary, and set aside.
Make the Bruschetta Mixture
- In a small saucepan, heat 2 tablespoon olive oil over medium heat. Add minced garlic and cook for 1 minute then remove from heat and pour into the bottom of a mixing bowl to cool.2 tablespoon olive oil, ½ teaspoon garlic
- Dice the tomatoes and add to the bowl with the cooled garlic oil.1 cup roma tomatoes, 1 cup cherry tomatoes
- Stir in balsamic vinegar, grated Parmesan, salt, pepper, and basil strips.1 tablespoon balsamic vingear, 4-5 fresh basil leaves, salt and pepper, ⅓ cup freshly grated parmesan
- Taste the bruschetta and adjust for seasoning as necessary.
Assemble the Appetizer
- Slice the baguette into thin rounds. Brush each slice lightly with olive oil, place on two baking sheets, and toast in the oven at 350°F for about 15 minutes, until crisp.2 baguettes, 3 tablespoon olive oil
- While the baguette toasts, assemble the dish: Spread the white bean dip on a serving plate, then spoon the bruschetta mixture on top, avoiding excess liquid. Drizzle with balsamic reduction and serve immediately alongside the warm baguette slices.drizzle of balsamic reduction
Notes
- Get the Hummus Extra Creamy: To achieve a really smooth texture, let the food processor run for a few minutes. Adding an ice cube instead of water when blending creates an even creamier consistency.
- Use High-Quality Olive Oil: Choose a good quality extra-virgin olive oil for both the hummus and the bruschetta.
- Use a Serrated Knife for Tomatoes: A serrated knife helps you get clean cuts through the tomatoes without crushing them.
- Serve With a Spoon for Easy Scooping: Providing a small spoon or spreader for the bruschetta topping makes it easy for guests to pile the tomato mixture on their chosen dippers.
- Make the White Bean Hummus Ahead: Make the hummus up to 2-3 days in advance. Store it in an airtight container in the fridge.
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Christy
Meg says
I absolutely loved this dip! Tasted so healthy, delicious and fresh! Would make it for guests in a heartbeat.
Lauren says
The combination of hummus and bruschetta is one I've never thought of -- and it's SO delicious! So tasty with some homemade crostinis for a great shareable app! Will definitely be making this again!