Lemon Cucumber Toast With Dill Hummus
Fresh herbs are an easy way to brighten any dish. This recipe uses dill to spruce up an otherwise store-bought hummus. Cucumber “ribbons”, lightly dressed with lemon and olive oil, are a spectacular topper that’s surprisingly simple to make. One bite and your taste buds will be dancing to these Mediterranean-inspired flavours. Try it today!
2 slices of Silver Hills Bakery Sprouted Bread
¼ cup hummus
2 teaspoons fresh dill, divided
1 teaspoon lemon juice
1 teaspoon extra virgin olive oil
Salt and pepper, to taste
Chili flakes, to taste
Add hummus to a small bowl. Roughly chop fresh dill. Add 1 ½ teaspoons of dill to hummus and mix to combine. Set aside remaining ½ teaspoon for garnish.
Run a vegetable peeler lengthwise down cucumber to create long strands. Add cucumber to a bowl alongside lemon juice, olive oil. Toss to coat. Season with salt and pepper, to taste.
Toast bread. Spread half the hummus on each slice of bread. Top with cucumber, and garnish with extra dill and chili flakes (if desired).
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