Island Black Bean Hummus Toppers Recipes

BLACK BEAN HUMMUS

Steps:

• Place all ingredients in a mixing bowl. Mix with a wire whisk until smooth. Place in 2 plastic containers and refrigerate.

BLACK BEAN HUMMUS

Steps:

• Mix all ingredients in a large bowl. Add the ingredients to a food processor and process in batches. Blend until smooth. Place into individual 16-ounce serving size containers. Serve on a plate with 16 pita chips per serving.

BLACK BEAN HUMMUS

Steps:

• Puree a 15-ounce can drained black beans with 1 clove garlic, 2 tablespoons each lemon juice and tahini and 1 teaspoon cumin; add water if needed. Season with salt. Serve with crackers or vegetables.

TURBO HUMMUS

Steps:

• Chop the garlic finely in a food processor. Add the beans and 1/2 of the reserved liquid and process finely or to desired consistency. Add the peanut butter, parsley, lemon zest and juice, black pepper, and salt. Process until it forms a paste. Drizzle in the olive oil and process until it reaches the consistency of mayonnaise.

50 TOAST TOPPERS

Steps:

• Step 1: Slice 1 to 2 loaves of French bread into 1/4-inch-thick rounds.
• Step 2: Brush each slice with olive oil or melted butter.
• Step 3: Place the rounds on baking sheets and bake at 350 until crisp throughout and lightly golden around the edges, about 15 minutes.
• 1. Spread with goat cheese; top with finely chopped canned beets, an orange segment and fresh mint.
• 2. Spread with fig jam; top with gorgonzola cheese and prosciutto.
• 3. Spread with fig jam; top with goat cheese and chopped walnuts.
• 4. Spread with butter; top with thinly sliced bread-and-butter pickles.
• 5. Spread with hummus; top with olive tapenade.
• 6. Top with sliced figs; drizzle with honey; sprinkle with sea salt.
• 7. Mash avocado with salt and lime juice; spread on toasts; top with shrimp.
• 8. Spread with ricotta cheese; top with chopped roasted red peppers; sprinkle with salt and pepper.
• 9. Rub with a garlic clove; top with sliced plum tomatoes; sprinkle with sea salt.
• 10. Spread with butter; top with thinly sliced radishes; sprinkle with sea salt.
• 11. Toss canned tuna with lemon juice and zest, olive oil, chopped parsley and salt; spread on toasts.
• 12. Spread with gorgonzola cheese; top with sliced pears.
• 13. Top with chopped grapes and wrap with prosciutto.
• 14. Top with pesto and shaved parmesan cheese.
• 15. Top with pesto, crumbled bacon and chopped tomatoes.
• 16. Top with pesto and chopped sun-dried tomatoes.
• 17. Spread with mashed avocado; top with crumbled bacon and sprouts.
• 18. Spread with ricotta cheese; drizzle with olive oil; add a dash of salt and pepper.
• 19. Brush with olive oil; add a thin slice of manchego cheese; top with chorizo.
• 20. Chop rotisserie chicken meat and toss with barbecue sauce; spoon onto toasts; top with chopped pickles.
• 21. Combine mayonnaise with wasabi paste; spreadon toasts; top with lump crab meat.
• 22. Combine mayonnaise and wasabi paste; toss finely chopped sushi-grade tuna with sesame oil; spread wasabi mayo on toasts; top with tuna.
• 23. Whip cream cheese with chopped dill; spread on toasts; top with thinly sliced smoked salmon.
• 24. Spread with taleggio cheese; top with candied pecans or walnuts.
• 25. Spread with apple butter; top with crumbled blue cheese and chopped fresh sage.
• 26. Saute finely chopped mushrooms in butter and season with salt and thyme; spread on toasts; top with shaved parmesan cheese.
• 27. Saute thinly sliced onions in butter until caramelized; spread toasts with brie cheese; top with apple slices and caramelized onions.
• 28. Top with thinly sliced apples and grated cheddar cheese; broil until melted.
• 29. Spread with butter; top with thinly sliced ham and a cornichon slice.
• 30. Spread with cranberry sauce; top with thinly sliced turkey; sprinkle with sea salt and pepper.
• 31. Saute thinly sliced fennel and golden raisins in olive oil until soft; spoon onto toasts.
• 32. Combine cream cheese and chopped chipotle chiles in adobo sauce; spread on toasts; top with thinly sliced smoked turkey.
• 33. Top with fresh tomato pulp; sprinkle with sea salt and fresh basil.
• 34. Combine refried beans with chopped green chiles; spread on toasts; top with pepper jack cheese and broil until melted.
• 35. Combine equal parts sour cream and cream cheese with horseradish; spread on toasts; top with thinly sliced roast beef.
• 36. Halve asparagus tips lengthwise; steam until al dente and season with salt; spread premade egg salad on toast; top with an asparagus tip.
• 37. Wilt baby spinach and toss with crumbled bacon; spoon onto toasts; top with chopped hard-boiled eggs.
• 38. Toss finely chopped romaine with Caesar dressing and grated parmesan cheese; spoon onto toasts; top with an anchovy.
• 39. Spread with brie cheese; top with thinly sliced ham and a dollop of grainy mustard.
• 40. Spread with mascarpone; top with crumbled bacon and chopped grapes.
• 41. Whip cream cheese with lemon zest; spread on toasts; top with fresh raspberries.
• 42. Spread with Nutella; top with orange marmalade.
• 43. Spread with mascarpone; top with thinly sliced melon and prosciutto.
• 44. Spread with orange marmalade; top with thinly sliced smoked deli turkey and smoked mozzarella cheese.
• 45. Saute thinly sliced apples in butter until soft; spoon onto toasts; top with thinly sliced ham.
• 46. Spread with creamy peanut butter; top with thinly sliced bananas; drizzle with honey.
• 47. Whip peanut butter and marshmallow fluff; spread on toasts; top with shaved chocolate.
• 48. Spread with cream cheese; top with hot pepper jelly.
• 49. Spread with ricotta cheese; drizzle with honey; add a dash of pepper.
• 50. Whip mascarpone and confectioners' sugar; brush toasts with espresso and spread with sweetened mascarpone; top with shaved chocolate and cocoa powder.
• Photography: Main image: Tina Rupp; Small photos: Marko Metzinger/Studio D