Avocado Hummus Toast with Asparagus
PREP 15 MIN•COOK 10 MIN
DF
GF
NS
NF
V
Number of servings
2
1⁄2 avocado (medium, 240g)
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.
Energy (kJ)
1301 kJ / 311 cals
Protein
14.9 g
Fat
14.7 g
Sat. Fat
2.8 g
Carbs
24.5 g
Sugar
2.8 g
Fiber
9 g
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