Hummus Melt
with broccoli in French vinaigrette
Hummus melts are fast and easily customizable. We love the way the savory hummus complements a topping of creamy, melty cheese. This meal was first featured in May 2013.
Smarts: For an added dimension, use flavored hummus here instead of plain.
Smarts: For an added dimension, use flavored hummus here instead of plain.
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Ingredients
Hummus Melts:
- Tomatoes, large - 1 , sliced
- Avocados - 1 , sliced
- Foil - for baking
- Bread, sandwich - 4 slices (a thick-sliced loaf is preferred; sub naan or pita)
- Hummus - 8 oz
- Cheese, shredded white cheddar - 4 oz (sub Swiss)
Broccoli in French Vinaigrette:
- Broccoli - 1 head , chopped
- Shallots - 1 Tbsp , chopped
- Mustard, Dijon - 1 tsp
- Vinegar, red wine or sherry - 1 1/2 Tbsp
- Oil, olive - 3 Tbsp
Prep
- Broccoli - (If prepping right before cooking, get oven heating before continuing with prep.) Chop broccoli into florets. (Can be done up to 5 days ahead)
- Tomatoes - Slice tomatoes. (Can be done 1 day ahead)
- Avocados - Slice avocados.
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Make
- Turn on the oven's broiler. Line a sheet pan with foil.
- Arrange bread on sheet pan. Spread each slice with hummus. Then top with tomato slices, avocado slices, and cheese. Place under broiler until cheese is bubbly and golden, 4 to 8 minutes.
- While hummus melts broil, place broccoli in a microwave-safe bowl. Cover with a damp paper towel and microwave for 2 minutes.
- Chop shallots and mix with mustard, vinegar, and some salt and pepper. Whisk in oil. Toss broccoli with vinaigrette.
- Serve hummus melts with broccoli on the side. Enjoy!
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