Breakfast Bagel Bruschetta with Pumpkin Hummus and Salsa
Breakfast Bagel Bruschetta with Pumpkin Hummus and Salsa
Try out this quick and healthy breakfast recipe by Zoe Bingley-Pullin.
  • Difficulty Level Easy
  • Technique Mixing
  • Cooking Time 15 minutes
  • Yield 4 to 6 servings
  • 4 Multigrain bagels cut into halves, toasted
  • 1-2 tablespoon extra virgin olive oil
  • 1 block haloumi, cut into slices
  • Salsa:
  • Fresh basil leaves, torn (or chopped mint)
  • Pomegranate seeds, optional
  • ¼ cup almond, chopped roughly
  • Olive oil
  • Salt and pepper
  • Hummus:
  • 1 cup chickpeas, drained
  • 1 cup roasted pumpkin
  • Squeeze lemon juice
  • Lemon zest
  • 1 garlic cloves, crushed
  • Salt and pepper, to taste
  1. To make the hummus, combine all ingredients in a food processor and blend until smooth, adding extra liquid until smooth consistency is reached.
  2. Heat olive oil in a frypan over medium-high heat, cook haloumi on each side until golden, set aside on paper towel if cooking in batches.
  3. To make to salsa, mix the basil leaves, pomegranate seeds, almonds, olive oil, and salt and pepper.
  4. To assemble, take a slice of bruschetta, spread with roast pumpkin hummus, top with haloumi cheese and a good dollop of the salsa.

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