perfect for a July 4th BBQ

Pair this with gluten free bread and it's a dream appetizer for us. Full of vegetables and flavor, this white bean hummus and mushroom bruschetta is easy to make and a healthy appetizer for any summer bar-b-ques.

Hummus Ingredients:

1 CAN OF WHITE BEANS
1 TO 2 GARLIC CLOVES
3 TABLESPOONS LEMON JUICE
1 TABLESPOON TRUFFLE OIL
A PINCH OF TRUFFLE OR SEA SALT

Bruschetta Ingredients:

1 TEASPOON TRUFFLE OIL
1 SHALLOT, CHOPPED
1 PORTOBELLO MUSHROOM
1 CUP CHOPPED MUSHROOM OF CHOICE
1/2 TEASPOON DRIED PARSLEY
1/2 TEASPOON DRIED BASIL
1 TABLESPOON LEMON JUICE
A PINCH OF TRUFFLE OR SEA SALT
A PINCH OF PEPPER
1 THINLY SLICED BAGUETTE (GLUTEN-FREE OPTIONAL)

How To:

PREHEAT YOUR OVEN TO 250 F.
IN A FOOD PROCESSOR, COMBINE THE HUMMUS INGREDIENTS, ADDING WATER TO THIN IT OUT IF NECESSARY. SET ASIDE IN A SEALED CONTAINER TO CHILL FOR LEAST 1 HOUR WHILE YOU MAKE THE BRUSCHETTA.
BAKE THE SLICED BAGUETTE UNTIL CRISP, ABOUT 10 MINUTES.
CHOP THE PORTOBELLO AND OTHER MUSHROOMS INTO SMALL CUBES.
IN A PAN OVER MEDIUM HEAT, SAUTÉ THE SHALLOT IN THE 1 TEASPOON OF TRUFFLE OIL FOR ABOUT 2 MINUTES. ADD IN THE MUSHROOMS, PARSLEY, AND BASIL AND COOK UNTIL TENDER. LAST, ADD THE LEMON JUICE, SALT, AND PEPPER.
SPREAD THE HUMMUS ONTO THE TOASTED BAGUETTE SLICES AND TOP WITH THE COOKED MUSHROOMS. ENJOY!

View the original recipe on Keepin’ It Kind.