Avocado Hummus Toast with Asparagus
PREP 15 MIN•COOK 10 MIN
Number of servings
1⁄2 avocado (medium)
1⁄2 tin of chickpeas (400g tin) drained & rinsed
1 tbs lemon juice
1 tsp hulled tahini at room temperature
1⁄2 tsp ground cumin
2 sprigs of fresh coriander plus extra to serve
100g asparagus trimmed
2 large eggs
2 thin slices (40g ea) wholegrain bread (or gluten free) toasted
salt & pepper, to taste
Place avocado, chickpeas, lemon juice, tahini, cumin and coriander in a small food processor and blend until smooth, adding a little water if too thick.
Heat a medium non-stick frypan over medium heat. Add asparagus and cook, turning, for 4-5 minutes until crisp-tender. Season with salt and pepper and transfer to a plate. Crack eggs into pan and cook for 2-3 minutes, or until cooked to your liking.
Spread toast slices with hummus, top with asparagus and eggs and season with salt and pepper to serve.
1414 kJ / 338 cals
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