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Feta Spinach Hummus Melts with Roasted Tomatoes

Crisp whole wheat toast spread with lemony homemade hummus, topped with garlicky spinach, jammy cherry tomatoes and bubbling feta and mozzarella.

Feta Spinach Hummus Melts with Roasted Tomatoes

Ingredients

  • 4 slices128 gWhole-wheat bread4 slices
  • 1 cup150 gChickpeas, canned, drained and rinsed
  • 1½ tbsp20 gTahini
  • 1½ tbsp20 gLemon juice
  • 2 cloves6 gGarlicminced
  • 1½ tbsp20 gWater
  • ½ tsp1 gGround cumin
  • 1 tbsp14 gOlive oil
  • 3 cups loosely packed90 gBaby spinach
  • 1 cup150 gCherry tomatoeshalved
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • 1½ oz40 gPart-skim mozzarellashredded
  • 1 tsp1 gDried oregano
  • ¼ tsp0.5 gCrushed red pepper
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Make the hummus: blend the chickpeas, tahini, lemon juice, half the garlic, the water, the cumin and half the olive oil until smooth.
  3. Toss the cherry tomatoes with a quarter of the olive oil and the black pepper, spread them on one side of the sheet pan and roast 10 minutes until softened.
  4. Meanwhile, warm the remaining quarter of the olive oil in a skillet over medium heat, add the remaining half of the garlic for 30 seconds, then add the spinach and cook until wilted, about 2 minutes; drain off any liquid.
  5. Place the bread slices on the sheet pan beside the tomatoes and toast 3 minutes.
  6. Spread the hummus over the toast, then top with the spinach, roasted tomatoes, mozzarella and feta.
  7. Sprinkle with the oregano and red pepper flakes and bake 6 to 8 minutes, until the cheese melts and the edges brown.
  8. Cool 2 minutes, cut each melt in half and serve warm.

Contains: Milk, Gluten, Sesame. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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