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5 from 2 votes

Bruschetta Loaded White Bean Hummus

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!
Author: Christy Faber

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.