Bruschetta with Hummus

Ingredients

• 0.3 cup butter softened
• 14 ounce garbanzo beans drained canned
• 12 slices ciabatta bread 
• 0.5 cup feta cheese crumbled
• 0.3 teaspoon garlic fresh chopped
• 1 teaspoon garlic powder 
• 0.3 teaspoon ground cumin 
• 3 tablespoons juice of lemon fresh
• 2 teaspoons olive oil 
• 1 teaspoon oregano dried
• 1 teaspoon paprika 
• 0.3 cup parmesan cheese grated
• 24 slices roma tomatoes (plum)

Equipment

• food processor
• oven
• broiler

Directions

1. For the hummus, place the drained garbanzos, lemon juice, garlic, cumin, and olive oil in a food processor. Process until blended, about 1 minute. Refrigerate overnight. Bring to room temperature before making the bruschetta.
2. Spread a teaspoon of butter on each slice of ciabatta; sprinkle with a teaspoon of Parmesan cheese.
3. Place under broiler until slices are golden, about 3 minutes.
4. Remove from oven and spread with a generous tablespoon of hummus.
5. Sprinkle with a dusting of paprika.
6. To serve, top with tomato slices, feta cheese, and a sprinkle of the oregano and garlic powder.