Hummus Toast

Did you make too much hummus? Don’t worry! This recipe uses extra hummus to make a fresh, tasty spread. Serve this hummus spread with vegetable juice, raw vegetables, and yogurt for a yummy and nutritious lunch.


  • 4 slices Bon Matin™ La mie de l’artisan™ 12 Grain Bread
  • 60 ml (¼ cup) pumpkin seeds
  • 4 eggs
  • 125 ml (½ cup) homemade or store‑bought hummus (choice of flavours)
  • Tomato salsa:
  • 125 ml (½ cup) multi‑coloured cherry tomatoes, halved
  • ½ red onion, finely chopped
  • 15 ml (1 tbsp) fresh parsley, finely chopped
  • 15 ml (1 tbsp) extra‑virgin olive oil
  • 15 ml (1 tbsp) finely chopped green onions
  • ½ garlic clove
  • Salt and pepper, to taste


  1. 1. Preheat the oven to 400 °F (200 °C). Line a baking tray with a silicon baking mat or parchment paper.
  2. 2. Roast the pumpkin seeds in the oven for 10 minutes, turning them halfway through.
  3. 3. Prepare tomato salsa. Set aside.
  4. 4. Place eggs in a saucepan and cover with cold water.
  5. 5. Bring to a boil, then reduce the heat. Cover and let stand 5 minutes. Rinse under cold water and carefully remove the shells.
  6. 6. Meanwhile, using a toaster or ridged pan, lightly toast the bread slices.
  7. 7. Spread hummus on each slice of bread. Add a little salsa, the hard‑boiled egg and finally the pumpkin seeds. Season to taste.