Vegan Avocado And Chilli Humus On Toast Recipe
The best thing about this recipe is that it’s full of vegan goodness. The avocado and humus on toast is high in fat, but it’s good fats. Avocado contains mono-saturated fatty acids which can help to reduce bad cholesterol levels. Chickpeas (garbanzo beans) are full of protein and fibre, the tahini paste, and lemon juice will give you plenty of calcium and vitamin C and garlic has been shown to lower blood pressure and cholesterol.
There’s really no reason for this vegan avocado on toast recipe to be anything other than healthy! Of course, if you’re looking for a bit less oil then just leave off the olive oil drizzles… as always moderation is key.
Serving size: Serves 6 slices
Preparation time: 15 minutes
Cook Time: 5 minutes
Ingredients
1 ripe avocado, peeled and Stoned
125g/4oz cooked chickpeas (garbanzo beans)
3 tbsp lemon juice
2 tbsp tahini paste
1 garlic clove, crushed
1 teaspoon of chilli powder
4 tbsp olive oil, plus extra for drizzling
1 sprig of fresh rosemary
Salad topping of your choice
Directions
- Combine the chickpeas, lemon juice, tahini paste, chilli powder, garlic and 4tbsp oil in a food processor or blender.
- Add half of the avocado to the mixture and process until smooth then add remaining avocado and pulse briefly to retain some texture. Season with salt if desired.
- Toast bread slices under grill, turning once.
- Once toasted take out of the toaster and spread toast with humus then top with salad of your choice. I use tomatoes, lettuce, and spring onions.
- Then add fresh rosemary to the top and drizzle with olive oil to serve.
Notes This vegan avocado on toast recipe with humus makes about enough sauce for 6 slices of wholemeal toast which is plenty enough for three people.
Enjoy this vegan avocado on toast recipe? Please share with your friends!
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