Traditionally, hummus is served slightly warm, so it’s not a stretch to think of it as a delicious toast topping. I like my Lemony Chickpea Hummus on airy, chewy ciabatta – my favorite bread – with sautéed veggies and a garnish or two to round things out. One of my favorite topping combos is sautéed spinach, shallots, and brown-butter pine nuts, but you can create your own favorite combo (see ideas pictured at left) for a compact and satisfying supper. Double or triple the recipe as you like.

Makes 2 toasts

  • 2 slices of ciabatta (¾ to 1 inch thick and 6 to 7 inches long, cut at a sharp angle)
  • 1 to 2 teaspoons extra-virgin olive oil, plus more for brushing
  • Kosher salt or sea salt
  • ⅓ to ½ cup Lemony Chickpea Hummus 
  • 1 teaspoon to 1 tablespoon unsalted butter (optional)
  • 1 cup veggies, very thinly sliced (choose one or two of the following: kale or collards, brussels sprouts, broccoli raab (tender tops only), broccoli or cauliflower, carrots, peppers, shallots, onions, mushrooms, baby spinach or chard leaves, or whole shishito peppers
  • 1 tablespoon pine nuts or sliced almonds  
  • ¼ teaspoon freshly grated lemon or lime zest (optional)
  • Pea shoots, fresh Italian parsley leaves, or baby greens (optional)


1. Move an oven rack to the top position, 4 to 5 inches from the broiler element, and preheat the oven broiler to high. Brush the ciabatta slices generously with oil on both sides and sprinkle with salt. Arrange on a baking sheet. Broil until the tops are golden brown, about 2 minutes. Flip the slices over and toast the other side until golden, 1 to 2 minutes more. (Alternatively, follow instructions for grilling bread, in the article Toast With the Most.)

2. If the hummus is chilled, gently warm it: You can warm it on the stovetop in a small covered saucepan over very low heat, uncovering frequently to stir. Or you can microwave it on high for a few seconds.

3. In a small nonstick skillet, heat 2 teaspoons of oil (or 1 teaspoon of oil and 1 teaspoon of butter, if desired) over medium heat. Add the veggies and a pinch of salt and increase the heat to medium-high. Cook, tossing frequently, until the veggies are limp and browned
around the edges, 2 to 6 minutes, depending on the type(s) of vegetable. (Thinly sliced hearty greens need only 1 or 2 minutes to glisten and wilt.) Remove the pan from the heat.

4. If you like, you can use the skillet to make “brown-butter nuts” at this point: Transfer the veggies to a plate, then heat 2 teaspoons of unsalted butter in the skillet over medium-low heat. Add the pine nuts or sliced almonds and cook until lightly browned, 4 to 5 minutes. Remove the pan from the heat.

5. Spread 3 to 4 tablespoons of hummus on each piece of toast. Top with the sautéed veggies and spoon the brown-butter nuts over (if using). Scatter the lemon or lime zest (if using) over all, and garnish lightly with the pea shoots, parsley, or baby greens (if using). Serve right away.