Ingredients

1 loaf sesame semolina or crusty baguette, bakery sliced
1 can white beans (15-18-ounce), rinsed and drained
3 tablespoons sesame tahini paste
2 cloves garlic, grated or minced
3 sprigs rosemary, leaves finely chopped
1 lemon
Salt
2 tablespoons extra virgin olive oil (EVOO)
Optional garnishes
Coarsely chopped green or black olives
Chopped parsley and basil leaves
Chopped roasted red peppers
Chopped hot pickled vegetables - giardiniera

Preparation

Heat the oven to 325°F. Toast bread 7-8 minutes.

Place the beans in food processor with tahini, garlic, rosemary, the juice of 1 lemon and some salt. Turn processor on and stream in a little EVOO, process until smooth, adjust salt and transfer to a small serving bowl, garnish with toppings if you wish (on its own it is still delish), surround the hummus with toasts for spreading.