Hummus Tartine with an Olive, Tomato, Lemon and Basil Salsa

Hummus Tartine with an Olive, Tomato, Lemon and Basil Salsa

By Saskia Gregson-Williams

Yield: 1 serving

Hummus (yields 1 cup):

  • 1.5 cups chickpeas
  • juice 1 lemon
  • 1 tablespoon tahini
  • 1 garlic clove
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • salt & pepper, to taste

Tartine:

  • 2 slices gluten free bread (I use Biona’s rice bread)
  • 1/4 cup black olives, halved
  • half a dozen tomatoes, diced
  • juice 1/2 lemon
  • a handful of basil leaves, minced

1. Hummus: Drain and rinse the chickpeas, add to a food processor with all the other ingredients, blend until a creamy puree forms.

2. Tartine: Toast two slices of your bread and spread with a generous amount of your homemade hummus. In a bowl, combine the lemon juice, diced tomatoes, olives and minced basil leaves and a pinch of salt. Mix and pour on top of the hummus.

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