Avocado Hummus Toast with Asparagus

PREP 15 MIN
•
COOK  10 MIN

DF

GF

NS

NF

V

Number of servings
2
Ingredients

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

Methodbased on 2 servings
1

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.

2

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.

3

Spread toast slices with hummus, top with asparagus and eggs and season with salt and pepper to serve.

Nutritional Informationper serving

Energy (kJ)

1414 kJ / 338 cals

Protein

15 g

Fat

18.1 g

Sat. Fat

4 g

Carbs

24.3 g

Sugar

2.9 g

Fiber

7.4 g

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