Hummus with Grilled Bread

Campbell's Hummus with Grilled Bread Recipe

Flavorful vegetable broth is the secret ingredient in this creamy chickpea appetizer spread.  It makes a tasty dip for bread, pita chips, crackers or sliced vegetables.

At a glance


10 min.


1 hr. 14 min.



Servings: about 2 tablespoons each

Stand: 1 hr.

Grill: 4 min.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

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What You'll Need

1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
1/4 cup Swanson® Vegetable Broth (Regular or Certified Organic)
1 cup tahini
1/2 cup lemon juice
4 cloves garlic, minced
6 tablespoons olive oil
1 loaf Italian bread or French baguette, cut into 1-inch slices

How to Make It

  • 1

    Place the chickpeas and broth into a food processor. Cover and process until the mixture is puréed.

  • 2

    Add the tahini, lemon juice and garlic to the food processor and process until the mixture is smooth.  Add 2 tablespoons oil and process until the mixture is creamy. Spoon the hummus into a medium bowl. Cover and let stand for 1 hour.

  • 3

    Brush the bread slices with the remaining oil.  Heat the grill to medium-high.  Grill the bread for 4 minutes, turning the bread slices over once halfway through the grilling time.  Serve the bread slices with the hummus.

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Easy Substitutions

  • Alternate Preparation: To broil the bread slices, heat the broiler.  Brush the bread slices with the remaining oil.  Place the bread slices onto a baking sheet.  Broil 7 inches from the heat for 2 minutes or until the bread slices are lightly browned, turning over once halfway through the broiling time.
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