Directions:
- 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.
- Spread a teaspoon of butter on each slice of ciabatta; sprinkle with a teaspoon of Parmesan cheese. Place under broiler until slices are golden, about 3 minutes. Remove from oven and spread with a generous tablespoon of hummus. Sprinkle with a dusting of paprika.
- To serve, top with tomato slices, feta cheese, and a sprinkle of the oregano and garlic powder.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 163.45 Kcal (684 kJ) | ||
| Calories from fat | 118.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.22g | 20% | |
|---|---|---|---|
| Cholesterol | 35.13mg | 12% | |
| Sodium | 222.13mg | 9% | |
| Potassium | 304.03mg | 6% | |
| Total Carbs | 7.38g | 2% | |
| Sugars | 4.07g | 16% | |
| Dietary Fiber | 1.34g | 5% | |
| Protein | 5.02g | 10% | |
| Vitamin C | 18.1mg | 30% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 128.5mg | 13% | |
| Amount Per 100 g | |||
| Calories | 109.52 Kcal (459 kJ) | ||
| Calories from fat | 79.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.86g | 20% | |
|---|---|---|---|
| Cholesterol | 23.54mg | 12% | |
| Sodium | 148.83mg | 9% | |
| Potassium | 203.71mg | 6% | |
| Total Carbs | 4.95g | 2% | |
| Sugars | 2.73g | 16% | |
| Dietary Fiber | 0.9g | 5% | |
| Protein | 3.36g | 10% | |
| Vitamin C | 12.2mg | 30% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 86.1mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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