Name: Beetroot Hummus Bruschetta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Vegan
Ingredients: 1 container Trader Joe’s beet hummus; 1 large tomato, diced; 2 tbsp onion, finely diced; 1 clove garlic, finely minced; 2 tbsp fresh cilantro, chopped; 1 tsp extra virgin olive oil; 1/2 tsp balsamic vinegar; Salt and pepper, to taste; 1 baguette, sliced (or preferred bread)

This beetroot hummus bruschetta is one of my favorite colorful appetizers. It’s vibrant, fresh, and full of flavor, making it perfect for parties, gatherings, or even as a quick snack. I love how the earthy beet hummus pairs with the bright tomato topping, all served on a crispy slice of bread.

Why You’ll Love This Recipe

I love this recipe because it’s simple to put together yet looks elegant and festive. The beet hummus gives a creamy base, while the tomato, onion, and cilantro topping adds freshness and crunch. I also like that I can prepare the topping in advance and assemble the bruschetta right before serving, making it stress-free for entertaining.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 container Trader Joe’s beet hummus
1 large tomato, diced
2 tablespoons onion, finely diced
1 clove garlic, finely minced
2 tablespoons fresh cilantro, chopped
1 teaspoon extra virgin olive oil
1/2 teaspoon balsamic vinegar
to taste, salt and pepper
1 baguette, sliced (or preferred type of bread)

Directions

I preheat my oven to 375°F (190°C). I slice the baguette and arrange the pieces on a baking sheet.
I drizzle the bread lightly with olive oil and toast in the oven for about 8–10 minutes, or until golden and crisp.
In a small bowl, I mix the diced tomato, onion, garlic, cilantro, olive oil, balsamic vinegar, salt, and pepper.
Once the bread is ready, I spread a generous layer of beet hummus on each slice.
I spoon the tomato mixture over the hummus and serve immediately.

Servings and Timing

This recipe makes about 12–16 bruschetta pieces, depending on the size of the baguette slices. It takes around 10 minutes to prepare and 10 minutes to toast the bread, so I usually have it ready in 20 minutes total.

Variations

I like adding avocado slices on top for extra creaminess. Sometimes I sprinkle crumbled vegan feta for a tangy twist. Fresh basil can also replace cilantro for a more Italian-style flavor. If I want extra crunch, I top it with roasted chickpeas or sunflower seeds.

Storage/Reheating

I store the tomato topping separately in the fridge for up to 2 days. The bread is best toasted fresh, but I sometimes re-toast it in the oven to crisp it up again. I don’t assemble the bruschetta until just before serving to avoid sogginess.

FAQs

Can I make this ahead of time?

Yes, I prepare the tomato topping and toast the bread in advance, then assemble right before serving.

Do I have to use beet hummus?

No, I can use regular hummus or any flavored hummus I like.

Can I use gluten-free bread?

Yes, I often use gluten-free baguettes or sliced bread for a gluten-free option.

What can I substitute for cilantro?

Fresh parsley or basil works nicely if I don’t have cilantro.

Can I make this oil-free?

Yes, I skip the olive oil and just use balsamic vinegar in the tomato topping.

How do I stop the bread from getting soggy?

I assemble the bruschetta right before serving so the bread stays crisp.

Can I grill the bread instead of baking?

Yes, I love grilling the slices for a smoky flavor.

Is this served warm or cold?

I usually serve it with warm toasted bread and cool toppings, but both ways taste great.

Can I add extra toppings?

Yes, I sometimes add microgreens, seeds, or vegan cheese crumbles.

Is this recipe vegan?

Yes, it’s fully vegan as written.

Conclusion

This beetroot hummus bruschetta is one of my favorite quick and elegant appetizers. I love how it’s colorful, flavorful, and easy to make with just a few ingredients. It’s perfect for sharing at gatherings or enjoying as a light snack, bringing a bright and fresh twist to classic bruschetta.