Recipe for Pesto and Hummus Bruschetta from Vegan Camper Van Cooking.
Not technically a British Sandwich but delicious on a warm day.
Makes 5
5 slices white bread (better when slightly less fresh)
3tbsp Olive oil
2 large tomatoes
1 red onion
1tsp balsamic vinegar glaze
¼ tsp salt
2 pinches ground cinnamon
¼ tsp dried oregano
3tbsp lemon Hummus ( see below)
2tbs Pistachio pesto
½ handful fresh basil
1tspf toasted sesame seeds
ground black pepper
Method
Heat 2 tablespoons of olive oil in a frying pan, add the bread and toast on both sides until golden brown. Finely dice the tomatoes and onion.
First sauté the onon in 1 tablespoon of oil for 5 minutes, then add the tomatoes. Add the balsamic vinegar glaze, salt, cinnamon and oregano. Lower the heat and leave everything to cook down,
In the meantime, spread hummus over the bread. Then top with the tomatoes and drizzle with pesto. Garnish with the fresh basil and sesame seeds and season with freshly ground pepper
Lemon Hummus
makes 350ml (1 Jar)
250g cooked chickpeas
3tbsp olive oil
1 clove garlic
1tsp sweetener of choice
juice and zest of 1 lemon
½ tsp salt
½ teasp smoked paprika
2 pinches ground caraway
Pepper
cold water, as needed
Blend all the ingredients in a blender or food processor or with a stick blender until smooth.
Add cold water if necessary to give the spread the desired creamy consistency.
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