Simple Tomato Chickpea Soup with Pasta (Easy Pantry Dinner)
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Italian-Style Hummus on Grilled Bread
I know purists will tell me this isn't hummus.
They're right.
There's no tahini. No cumin. No Middle Eastern roots.
But when I took my first bite, that's exactly where my mind went.
The texture is remarkably similar to hummus—maybe even smoother. The chickpeas provide the familiar base, while a small boiled potato and a generous pour of extra virgin olive oil create a silky, whipped consistency that's hard to stop eating.
I discovered this recipe in Fagioli, one of my favorite bean cookbooks. The original name is Spuma di Ceci con Crostini di Pane—a whipped chickpea-and-potato spread served on toasted bread.
Today it became the perfect side dish for grilled lemon chicken.
The creamy spread, smoky grilled bread, sharp red onion, and fruity olive oil created one of those simple combinations that tastes far more sophisticated than the ingredient list would suggest.
Sometimes the best recipes aren't complicated. They're just a few good ingredients treated with respect.
Why You'll Love This Italian-Style Hummus
- Creamier than traditional hummus
- No tahini required
- Perfect with grilled chicken, fish, or steak
- Great appetizer for entertaining
- Uses simple pantry ingredients
- Naturally vegetarian
Ingredients
- 1 small Yukon Gold potato, peeled and diced
- 2 cups cooked chickpeas, drained
- 1 tablespoon finely diced red onion, plus more for garnish
- Salt and freshly ground black pepper
- ¼ cup extra virgin olive oil, plus more for serving
- 6 slices crusty Italian bread
- 1 garlic clove
- Optional squeeze of lemon juice
How to Make Italian-Style Hummus
1. Cook the Potato
Place the diced potato in a saucepan and cover with water.
Bring to a boil and cook until tender, about 10–15 minutes. Drain and allow to cool slightly.
2. Make the Purée
Add the potato, chickpeas, diced red onion, salt, and pepper to a food processor.
Pulse to combine.
With the machine running, slowly drizzle in the olive oil and continue processing until smooth and lightly whipped.
Taste and adjust seasoning.
3. Grill the Bread
Place slices of crusty bread over medium heat until toasted and marked on both sides.
While still warm, rub each slice lightly with the garlic clove.
4. Assemble
Spread the chickpea mixture generously onto the grilled bread.
Top with diced red onion and a drizzle of extra virgin olive oil.
Serve immediately.
The Secret Is the Potato
The potato is what makes this recipe unique.
Instead of the dense richness that tahini brings to traditional hummus, the potato creates an airy texture that's almost mousse-like. Combined with good olive oil, the result is lighter, smoother, and surprisingly elegant.
It's not hummus.
But it's close enough that everyone at the table will understand exactly what you mean.
And after the first bite, they probably won't care what you call it.
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