Hummus with Grilled Bread

Flavorful vegetable broth is the secret ingredient in this creamy chickpea appetizer spread.  It makes a tasty dip for bread, pita chips, crackers or sliced vegetables.


1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained0.25 cup Swanson® Vegetable Broth1 cup tahini paste0.5 cup lemon juice4 cloves garlic, minced6 tablespoons olive oil1 loaf Italian breador French baguette, cut into 1-inch slices


Place the chickpeas and broth into a food processor. Cover and process until the mixture is puréed.Add the tahini, lemon juice and garlic to the food processor and process until the mixture is smooth.  Add 2 tablespoons oil and process until the mixture is creamy. Spoon the hummus into a medium bowl. Cover and let stand for 1 hour.Brush the bread slices with the remaining oil.  Heat the grill to medium-high.  Grill the bread for 4 minutes, turning the bread slices over once halfway through the grilling time.  Serve the bread slices with the hummus.