1 loaf sesame semolina or crusty baguette, bakery sliced
1 can white beans (15-18-ounces), rinsed and drained
3 tablespoons sesame tahini paste
2 cloves garlic, grated or minced
3 sprigs rosemary, leaves finely chopped
Juice of 1 lemon
2 tablespoons extra virgin olive oil (EVOO)
Coarsely chopped green or black olives
Chopped parsley and basil leaves
Chopped roasted red peppers
Chopped hot pickled vegetables (giardiniera)
Pre-heat the oven to 325°F. Toast the bread for 7-8 minutes.
Place the beans in food processor with the tahini, garlic, rosemary, lemon juice and some salt. Turn the processor on and stream in a little EVOO, process until smooth, adjust the salt and transfer to a small serving bowl. Garnish with toppings, if you wish (on its own it is still delish), then surround the hummus with toasts for spreading.