Tuna and Hummus Bruschetta
Tuck into this healthy snack to avoid that blood sugar dip and tide yourself over until dinner. This hummus is so easy to make and beats shop bought every time.Canned tuna is a great option to use, as it`s so low in saturated fat. It`s also a good source of vitamin B6 and phosphorus and a very good source of protein, niacin, vitamin B12 and selenium.
- 8 slices sourdough bread
- olive oil for drizzling
- 1 garlic clove cut in half
- 2 vine-ripened tomatoes sliced
- handful of baby spinach leaves
- 2x120 g cans of tuna in spring water drained
- 2 tbsp rinsed capers
- fresh flat-leaf parsley and basil leaves to garnish
- 400 g can of chickpeas drained and rinsed
- 2 garlic cloves crushed
- 1 tbsp sesame seed paste
- 1 tbsp ground cumin
- 1 tsp smocked paprika
- 5 tbsp water
- 2 tbsp lemon juice
- 2 tbsp olive oil extra virgin
- Sea salt and freshly ground black pepper
To make the hummus,place the chickpeas in a food processor with the garlic, sesame seed paste, cumin and smoked paprika. Blend to a paste. Add the water, lemon juice and olive oil through the feeder tube, then season to taste and blend for few minutes.
Remove from the food processor and place in a suitable container with a lid or cover with cling film. This can be made a few days ahead and stored in a fridge.
Toast the sourdough bread in a toaster or grill under medium heat until golden.Drizzle each slice with a little olive oil and rub with the cut garlic clove. Spread the bruschetta thickly with the hummus, then arrange the tomato slice on top, followed by the spinach, chunks of tuna and a sprinkling of capers.
Divide the bruschetta among plates or use one large platter, then season with pepper and scatter over the parsley and basil to serve.