Source: Campbell's Recipes

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.
Serves: 20 servings (about 2 tablespoons each)
Prep Time: 10 minutes
Cook Time: 4 minutes


1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
1/4 cup Swanson® Vegetable Broth (Regular or Certified Organic)
1 cup tahini
1/2 cup Lemon juice
4 cloves garlic, minced
6 tablespoons olive oil
1 loaf Italian bread or 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.
Alternate Preparation: To broil the bread slices, heat the broiler.  Brush the bread slices with the remaining oil.  Place the bread slices onto a baking sheet.  Broil 7 inches from the heat for 2 minutes or until the bread slices are lightly browned, turning over once halfway through the broiling time.