Tahini Hummus and Honey Toasts

The mingling of sweet and salty is the idea here. The bracing lemony and nutty flavor of this hummus pairs really well with a generous drizzle of some raw honey - When spread over some crispy hot bread, the combination makes for some irresistibly special little toasts. Sprinkle with a bit of flaky sea salt and freshly cracked black pepper when serving.

  • Total Time:
  • Servings: 10 toasts

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  • One 15-ounce can chickpeas (about 1 1/2 cups), rinsed and drained  
  • 1/4 cup tahini
  • 1 clove garlic
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon kosher salt
  • 3 tablespoons water
  • One baguette, cut into 10 1-inch thick slices, toasted
  • 1/4 cup raw honey for drizzling
  • Flaky sea salt, for sprinkling
  • Freshly ground black pepper

How to make this recipe

  1. In the bowl of a food processor, combine the chickpeas, tahini, garlic, olive oil, lemon juice, cumin, cayenne pepper, and salt, and process until smooth. Adjust the consistency of the hummus with 3 tablespoons of water and scrape down the sides of the bowl. Pulse a few more times until incorporated and smooth. Taste to adjust for seasoning and transfer to a bowl or airtight container.

  2. To serve, toast the baguette slices lightly until they’re crispy on the edges but still soft in the center. Top each slice with a heaping spoonful of the hummus, about 2 tablespoons. Drizzle each slice with about a 1/2 tablespoon or so of the honey. Sprinkle with flaky sea salt and freshly ground black pepper.

Make Ahead

The hummus can be refrigerated for up to 1 week. Bring to room temperature to serve.

Contributed By Photo © Sarah Bolla Published July 2013

1041874 recipes/tahini-hummus-and-honey-toasts 2015-08-10T19:42:00+00:00 Sarah Bolla make-ahead|fast|mediterranean|web-exclusive|snack|dips-and-spreads july-2013 recipes,tahini-hummus-and-honey-toasts 1041874

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