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Big Batch Hummus Pita and Bruschetta Easy Recipe for Busy Weeknights

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A fresh, vibrant, and fuss-free spread perfect for feeding a crowd on busy weeknights, featuring creamy hummus, bright bruschetta, and warm pita.

Ingredients

  • Chickpeas (2 cans, about 30 oz / 850g total)
  • Tahini (½ cup / 120g)
  • Fresh lemon juice (¼ cup / 60ml)
  • Garlic cloves (3 large)
  • Extra virgin olive oil (⅓ cup / 80ml), plus more for drizzling
  • Ground cumin (1 teaspoon)
  • Salt (1 teaspoon, adjust to taste)
  • Water or reserved chickpea liquid (aquafaba, ¼ cup / 60ml)
  • Ripe tomatoes (4 cups diced / about 600g)
  • Fresh basil leaves (1 cup, chopped)
  • Garlic (2 cloves, minced)
  • Extra virgin olive oil (3 tablespoons / 45ml)
  • Balsamic vinegar (1 tablespoon / 15ml)
  • Salt and freshly ground black pepper (to taste)
  • Large pita bread (6-8 pieces)
  • Optional extras: Kalamata olives, crumbled feta, or toasted pine nuts for garnish

Instructions

  1. Drain and rinse the chickpeas. Reserve about ¼ cup of the aquafaba (chickpea liquid). In your food processor, combine the chickpeas, tahini, lemon juice, garlic cloves, cumin, salt, and olive oil. Blend until smooth, adding reserved aquafaba or water a tablespoon at a time until you reach a creamy, spreadable consistency. Taste and adjust salt or lemon juice if needed. Transfer to a serving bowl, drizzle with a little olive oil, and set aside.
  2. Dice the tomatoes and place them in a bowl. Add minced garlic, chopped basil, olive oil, balsamic vinegar, salt, and pepper. Toss gently to combine. Let it sit for a few minutes to meld flavors. Taste and adjust seasoning as needed.
  3. Heat a dry skillet over medium heat. Warm each pita for about 1-2 minutes per side until soft and slightly toasted. Alternatively, wrap the pita in foil and warm in a 350°F (175°C) oven for 10 minutes. Keep warm by wrapping in a clean kitchen towel.
  4. Arrange the hummus, bruschetta, and warmed pita on a large platter or individual plates. Add optional garnishes like olives, feta, or pine nuts if desired. Encourage everyone to scoop, spread, and stack as they like.

Notes

Use aquafaba for creaminess in hummus. Let bruschetta sit for 10 minutes to meld flavors. Warm pita just before serving for best texture. Adjust garlic to taste. Hummus can be made up to 2 days ahead and refrigerated; bruschetta is best fresh. Optional additions include olives, feta, pine nuts, or herb variations.

Nutrition

Keywords: hummus, bruschetta, pita, easy recipe, crowd-pleaser, vegan, gluten-free, quick snack, weeknight meal

Find it online: https://daintydine.com/big-batch-hummus-pita-and-bruschetta-easy-recipe-for-busy-weeknights/