This easy, healthy Mediterranean, hummus, basil, and tomato tartine is a great alternative to pita chips or crackers with hummus. It’s a savory combo of a few healthy ingredients along with some very satisfying flavors.

Fresh tomatoes from the garden work best here. Not only do they taste great, but the colors are deep and rich, and this tartine tastes as great as it looks. However, this time of year, you can also usually find good, ripe tomatoes at your local grocery store. When tomatoes aren’t in season, you can roast them with a little olive oil, salt, and pepper, which really brings out the sweetness.

Hummus, basil and tomatoes on sliced bread sitting on wood cutting board.

How to make a hummus tartine

Bowls of ingredients for a Mediterranean tartine of hummus, tomatoes and basil.

The first thing you’ll need to do is gather all your ingredients.

Ingredients

For the hummus:

Tahini
Olive oil
Cumin
Paprika
Chickpeas (1/8 cup liquid reserved)
Salt
Pepper
Garlic
Lemon juice

For the tomatoes:

Tomatoes (I like to use a combo of yellow and red cherry or grape tomatoes cut can also use regular tomatoes chopped)
Basil
Olive oil
Basic glaze

For the bread:

Bread (I use loaves that the bakery or grocery store can run through their slicing machine because I like the thin, uniform slices)
Butter (or olive oil)

Preparation and Assembly

Measure out all your ingredients. I find if I have them separated and in small containers, it all comes together much more quickly.

Step 1:

To the bowl of a food processor, add the chickpeas, olive oil, cumin, paprika, lemon juice, garlic, salt, pepper, and chickpeas liquid and puree until smooth. Taste and adjust seasonings if needed. Transfer the hummus to a bowl and set aside.

Step 2:

Slice the tomatoes in half and place them in a small bowl. Chop the basil and add it to the bowl. Drizzle the tomatoes with olive oil and balsamic glaze and mix all together with a spoon. Add some salt and pepper to taste.

Step 3:

Smear one side of the bread with butter (olive oil works fine too and is a healthier alternative) and place the butter side down in a hot cast iron skillet, frying pan, under the broiler, or on a panini maker until golden brown. Toasting only one side provides a good crisp but doesn’t totally dry out the bread.

Fresh slices of buttered bread being toasted on a panini maker.

Step 4:

On the toasted side of each bread slice, generously add a layer of hummus. Spoon the tomato mixture over the top and garnish with some more basil and serve immediately.

Mediterranean tartines sitting on lunch plates with salt, napkins and silverware.

Single plate with piece of sliced bread with hummus spread topped with fresh tomatoes and basil.

Can I make any substitutions here?

Because hummus is versatile and goes with so many different things you can substitute any number of your favorite veggies or whatever you have around the house. Summer squash or cucumbers could work just fine too. Olives are another great substitute.

If you don’t have basil, you could use parsley, chives, thyme, or oregano. Or if you have a favorite herb, just give it a try. After all, half the fun is trying and testing to find exactly what you like and what works for you.

Healthy Mediterranean Hummus, Basil, Tomato Tartine Recipe

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This easy, healthy, and delicious tartine is an excellent alternative to pita chips or crackers with hummus. It’s a savory combo of healthy ingredients and very satisfying flavors.

Author: Annie Diamond
Prep Time: 15
Cook Time: 3
Total Time: 18 minutes

Ingredients

Scale

For the bread:

Slices of fresh bread
Butter (or olive oil)

For the tomatoes:

1 1/2 cups of yellow and red cherry tomatoes (sliced in half)
Handful of fresh basil leaves
Drizzle of olive oil
Drizzle of balsamic glaze

For the hummus:

1/3 cup of tahini
1/4 cup of oil
1 teaspoon cumin
1 teaspoon sweet or smoke paprika
Juice of 1/2 lemon
1 14-oz can of chickpeas
1/8 cup reserved chickpea liquid
1 small garlic clove
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

To the bowls of a food processor, add the chickpeas, tahini, olive oil, cumin, paprika, lemon juice, garlic, salt, pepper, and reserved chickpea liquid and puree until smooth. Taste and adjust seasonings if needed. Transfer hummus to a bowl and set aside.
Slice the tomatoes in half and place them in a small bowl. Chop the basil and add it to the bowl. Drizzle the tomatoes with olive oil and balsamic glaze and mix them all together with a spoon. Add some salt and pepper to taste.
Smear one side of the bread with butter (olive oil works fine too, and is a healthier alternative) and place the butter side down in a hot cast iron skillet, frying pan, under the broiler, or on a panini maker until golden brown. Toasting the bread on one side only provides a nice crisp but doesn’t totally dry out the bread.
Generously add a layer of hummus on the toasted side of each bread slice. Spoon the tomato mixture over the top, garnish with some small basil leaves, and serve immediately.

The toasts are on beautiful floral plates from Terrain. You can read more about the dyed linens in this post.