Pomegranate & Hummus Bruschetta-The Little Shop of Olive Oils

Pomegranate & Hummus Bruschetta


  • 1 baguette or Italian bread, sliced into 1/2-inch thick rounds
  • Premium Extra Virgin Olive Oil for brushing & drizzling
  • 1 cup hummus (store-bought or homemade)
  • 1 cup pomegranate arils (seeds)
  • 2 cups fresh arugula
  • 1/4 cup fresh mint leaves, chopped
  • 1 lemon, zested and juiced
  • Salt and freshly ground black pepper, to taste


  • Preheat your grill or oven to medium-high heat (about 350-375°F).
  • Brush both sides of the bread slices with extra virgin olive oil (EVOO).
  • Grill the bread slices for 1-2 minutes per side, or until they are toasted and have grill marks. If using the oven, you can also broil the bread slices until they turn golden brown.
  • In a bowl, combine the fresh arugula, chopped mint leaves, lemon zest, and a drizzle of EVOO and lemon juice. Toss to coat the arugula and mint leaves evenly.
  • Season the arugula mixture with salt and freshly ground black pepper to taste.
  • Spread a generous layer of hummus on each toasted bread slice.
  • Sprinkle a handful of pomegranate arils (seeds) evenly over the hummus.
  • Pile the arugula and mint mixture on top of the pomegranate-covered hummus.
  • Arrange your Pomegranate & Hummus Bruschetta on a platter and drizzle a bit more EVOO over the top for a glossy finish.
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