Tuna and Hummus Bruschetta
I love this quick, easy, healthy and above all else delicious snack. It comes from my latest book, The Nation’s Favourite Food Healthy and I just know you’re going to love it just as much as I do.
Tuck into this 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.
To make the hummus, place the chickpeas in a food processor with the garlic, tahini, 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 a 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 the fridge.
Toast the sourdough bread in a toaster or grill under a 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 slices 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.
8 slices of sourdough bread
olive oil, for drizzling
1 garlic clove, cut in half
2 vine-ripened tomatoes, sliced
handful of baby spinach leaves
2 x 120g (4 .oz) cans of tuna in spring water, drained
2 tbsp rinsed capers
fresh flat-leaf parsley and basil leaves, to garnish
1 x 400g (14oz) can of chickpeas, drained and rinsed
2 garlic cloves, crushed
1 tbsp light tahini (sesame seed paste)
1 tsp ground cumin
1 tsp smoked paprika
5 tbsp water
2 tbsp lemon juice
2 tbsp extra virgin olive oil
sea salt and freshly ground black pepper