Trio of Bean Bruschetta’s

Small mouthfuls of tastiness and the perfect size for a brunch setting.

INGREDIENTS (Serves 6)

Chickpea Hummus

· 2 x 400 g cans Rhodes Quality Chickpeas in Brine, drained and rinsed

· 90 ml (6 Tbsp) olive oil

· 3 garlic cloves, finely chopped

· 30 ml (2 Tbsp) tahini paste

· 30 ml (2 Tbsp) parsley, chopped

· juice and zest of 1 lemon

· salt and coarsely ground black pepper

Black Bean Topping

· 1 x 400 g can Rhodes Quality Black Beans, drained and rinsed

· 100 g cocktail tomatoes, halved

· 1 clove garlic, crushed

· 30 ml (2 Tbsp) olive oil

· salt and coarsely ground black pepper

Butter Bean Topping

· 1 x 400 g can Rhodes Quality Butter Beans, drained and rinsed

· 1 x 170 g canned tuna, drained

· grated zest of one lemon

· 15 ml (1 Tbsp) basil pesto or chopped herbs

· salt and coarsely ground black pepper

To serve: one fresh French loaf bread, sliced

METHOD

  1. Place the Rhodes Quality Chickpeas, olive oil, garlic, tahini paste, parsley and lemon juice and zest into a food processor.
  2. Process until fine and smooth.
  3. Season to taste and refrigerate until serving.
  4. Place the Rhodes Quality Black Beans into a bowl.
  5. Add the tomatoes, garlic and olive oil and toss to mix.
  6. Season to taste and refrigerate until serving.
  7. Place the Rhodes Quality Butter Beans into a bowl.
  8. Add the tuna and toss to mix.
  9. Add the lemon zest, pesto or herbs if using.
  10. Add the olive oil and toss lightly.
  11. Season to taste and refrigerate until serving.
  12. Lightly toast the bread slices.
  13. Top with the three bean toppings and serve.