Halloumi Tomato And Hummus Bruschetta
The festive season is coming up and my mind has been thinking all about the food I’ll be serving on Christmas day. Cypriot souvla (meat on the charcoal) will definitely be on the menu. So while that is cooking outside and guests start arriving, the halloumi tomato and hummus bruschetta will be happening.
To assemble the halloumi tomato and hummus bruschetta, is really easy once you prepare each component. Except from buying the ingredients, the only think you should plan ahead of time for is the hummus dip. Unless you buy ready-made hummus, you can use my smooth hummus dip recipe to make it. If you do so then you should start the day before you need it, since the dry chickpeas need to be soaked before cooking.
Mint would have to be the best herb for halloumi and it certainly is my favourite for that as well as tomatoes. During summer when the tomatoes are at their most ripe point, I would often just make a plain tomato and onion with a simple seasoning of mint, salt and extra virgin olive oil. Simplicity at its best, with a slice of crusty fresh bread of course!
