Description
Creamy hummus spread on toasted rustic bread, topped with Doudlah Farms navy beans, juicy cherry tomatoes, red onion, and fresh basil — a light, satisfying bite that comes together in minutes.
Ingredients
Scale
🫘 For the Topping:
- 1½ cups Doudlah Farms Organic Navy Beans, cooked (or 1 can, drained & rinsed)
- 1 cup cherry tomatoes, halved
- ¼ small red onion, finely diced
- 1 tbsp olive oil
- 1 tsp dried Italian herbs or fresh thyme
- Salt & black pepper, to taste
🍞 For Serving:
- 4–6 thick slices rustic sourdough or whole grain bread, toasted
- ½ cup store-bought or homemade hummus
- Fresh basil leaves, for garnish
- Flaky sea salt & cracked black pepper to finish
Instructions
- Prepare the Topping:
- In a bowl, gently toss the cooked navy beans with halved cherry tomatoes, red onion, olive oil, and dried herbs.
- Season generously with salt and pepper and let sit for 5–10 minutes so the flavors come together.
- Toast the Bread:
- Toast slices of sourdough or rustic bread until golden and crisp — a cast iron pan or grill pan gives the best char on the edges.
- Assemble:
- Spread a generous layer of hummus over each warm slice of toast.
- Spoon the white bean and tomato topping over the hummus, letting it pile up naturally.
- Finish with fresh basil leaves, a drizzle of olive oil, and a pinch of flaky sea salt and cracked black pepper.
Notes
🍽️ Serving Suggestions
- Serve immediately while the toast is still warm and crisp.
- Makes a beautiful appetizer, light lunch, or side alongside soup.
- Try it with a soft poached egg on top for a heartier breakfast version.
