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With March underway, we’re mentally making the transition from winter to spring. Warmer stretches are becoming the norm and fresh blooms infuse our days with a little more vibrancy. As we aim to live seasonally and align with the natural shifts throughout the year, our plates are composed of more color and produce. Cravings orient toward lighter fare, while still being hearty enough to energize our everyday. The perfect dish to check all these boxes? Radhi Devlukia-Shetty’s Hummus Bruschetta.
We visited Radhi recently at her LA home, where the entrepreneur and plant-based cook took us through her grounding and intentional morning routine. Alongside breath work and her morning mantra meditation, Radhi always starts her day with a nourishing breakfast. She loves a good protein smoothie (who doesn’t?) and rounds out the meal with her current go-to: hummus bruschetta.
Radhi Devlukia-Shetty’s Hummus Bruschetta
This recipe comes from her new cookbook, Joyfull. Its pages comprise over 125 plant-based recipes and insights to guide readers in crafting flavorful, nutritious food. Think: a Rainbow Grain Bowl, Tandoori Tacos, and a Tahini Matcha Latte that’ll soon become your AM fave. Keep reading for the recipe as well as Radhi’s favorite spice blend to help fire up and support your digestion.
Excerpted from JOYFULL: Cook Effortlessly, Eat Freely, live Radiantly. Copyright @ 2024 by Radhi Devlukia-Shetty. Photography Copyright © 2024 by Alanna Hale. Reproduced by permission of Simon Element, and imprint of Simon & Schuster. All rights reserved.
Description
Sometimes we find beautiful, nourishing morning moments in the simplest of places—including on toast. When I’m not in the mood to cook breakfast, or don’t have the time, or just need a hearty, bready meal, I always know that I can make one of these recipes and still feel like I’m giving my body the sustenance it needs to meet the day. The trick is having some of the components prepped in advance so they’re ready to grab (such as Cashew/Sunflower Seed Cream Cheese, page 72, and my Perfect Hummus, page 239), combining different flavors and textures to keep it interesting, while also using spices like cumin, coriander, and black pepper, which help kick your digestive fire into gear.
- 10 pitted black or green olives (a mix is nice), roughly chopped
- 5 oil-packed sun-dried tomatoes, drained and roughly chopped (it’s okay if they’re still a little oily)
- 2 tablespoons chopped fresh parsley leaves
- Sea salt and freshly ground black pepper
- 2 thick slices sourdough, ciabatta, or other hearty bread
- 1/2 cup hummus, homemade (page 239) or store-bought
- Extra-virgin olive oil or chili oil, for drizzling
- In a medium bowl, toss together the olives, sun-dried tomatoes, parsley, and salt and pepper to taste. Set aside.
- Toast the bread and spread each toast with a thick layer of hummus. Spoon on the olive and sun-dried tomato mixture. Drizzle with olive oil or chili oil and serve.
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