Elevated bruschetta featuring creamy roasted red pepper hummus with toasted almonds, served on crispy bread and finished with fresh herbs for a sophisticated appetizer that's both beautiful and delicious.
Recipe Details
Ingredients
- 1 large French baguette, sliced diagonally into 12 pieces
- 3 large red bell peppers
- 1 can (400g) chickpeas, drained and rinsed
- 60g blanched almonds, toasted
- 2 tbsp tahini (sesame paste)
- 3 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 4 tbsp extra virgin olive oil, divided
- 1 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup fresh basil leaves, torn
- 2 tbsp fresh flat-leaf parsley, chopped
- 1/2 cup pomegranate seeds (optional)
- pinch flaky sea salt for finishing
Instructions
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Preheat oven to 220°C (425°F) with racks in upper and lower thirds.
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Place 3 large red bell peppers on a baking sheet and roast on the upper rack for 25-30 minutes, turning every 10 minutes, until skins are charred and peppers are soft.
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Meanwhile, arrange 1 large French baguette slices on another baking sheet. Brush with 2 tablespoons 4 tbsp extra virgin olive oil and season with 1 tsp sea salt and 1/4 tsp freshly ground black pepper. Toast on lower rack for 8-10 minutes until golden and crispy.
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Place roasted 3 large red bell peppers in a bowl and cover tightly with plastic wrap. Let steam for 10 minutes, then peel off skins, remove seeds, and roughly chop.
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Toast 60g blanched almonds in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden. Let cool completely.
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In a food processor, pulse 60g blanched almonds until roughly chopped. Add 1 can (400g) chickpeas, roasted peppers, 2 tbsp tahini (sesame paste), 3 tbsp fresh lemon juice, 2 cloves garlic, 1 tsp smoked paprika, and 1/2 tsp ground cumin.
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Process while drizzling in remaining 2 tablespoons 4 tbsp extra virgin olive oil until mixture reaches your desired consistency - it should be creamy but still have some texture. Season with 1 tsp sea salt and 1/4 tsp freshly ground black pepper to taste.
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Spread a generous amount of the roasted pepper hummus on each toasted baguette slice.
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Garnish with 1/4 cup fresh basil leaves, 2 tbsp fresh flat-leaf parsley, 1/2 cup pomegranate seeds (optional) if using, and a sprinkle of pinch flaky sea salt for finishing.
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Arrange on a serving platter and serve immediately while bread is still crispy.
Tips
Pepper Roasting: For extra smoky flavor, char the peppers directly over a gas flame using tongs, turning until blackened all over. The steaming step makes peeling much easier.
Texture Control: For a smoother hummus, process longer and add a tablespoon of warm water if needed. For more texture, pulse just until chunky.
Make-Ahead Strategy: The hummus can be made up to 3 days ahead and stored covered in the refrigerator. Toast bread just before serving for best results.
Almond Alternatives: If almonds aren't available, toasted pine nuts or walnuts work beautifully as substitutes.
Bread Options: Sourdough, ciabatta, or even pita chips make excellent alternatives to baguette slices.
Flavor Boost: A drizzle of good olive oil and a squeeze of fresh lemon juice just before serving brightens all the flavors.
Serving Temperature: The hummus is delicious at room temperature or slightly warm. If serving straight from the fridge, let it come to room temperature for 15 minutes first.