Paired with a vegan-friendly bagel, this classic combo is fresh & flavoursome – making the perfect vegan snack or lunch!
INGREDIENTS
4 Rebel Bakehouse Low Carb Max Bagels
1 tub classic hummus
250g punnet mixed cherry tomatoes
¼ cup Genoese Plant-Based Basil Pesto
Basil leaves to garnish
Salt & pepper
Makes 4 servings
Take 10 minutes to make
METHOD
Place your bagels in a toaster or under a hot grill for around 2 minutes, until just toasted & golden.
Smear each bagel half with a generous spoonful of hummus.
Cut the smaller cherry tomatoes in half and any larger ones into thick slices.
Place the cherry tomatoes on top of the hummus, dividing them evenly between the bagels.
Drizzle about one teaspoon of pesto over each bagel & sprinkle over basil leaves.
Season generously with salt and pepper.
