Life is better after a round of toast. Thick bread, charred almost to the point of burnt and slathered generously with butter, is one of life’s great pleasures. Being vegan this month means the butter is out, but I still wanted that feeling. So I turned my attention to hummus (lol was my attention ever away from it). Hummus is super easy to make, so I’d encourage you to drop the shop bought stuff (sorry @sacla_uk) and have a go! To make things a proper dinner I topped my hummus toast with the veggie contents of my fridge, which was a delicious accident.
Takes 15 minutes, makes 4 work lunches
1 can of chickpeas
1 clove of garlic
tahini paste (it’s available at most supermarkets, I use @cypressafoods)
A handful of parsley
Salt and pepper
Extra virgin olive oil
1) In a blender add the can of chickpeas (include the water), the garlic, three big tablespoons of tahini, the parsley, the juice of half a lemon, salt, pepper and 30ml of olive oil.
2) Blitz until smooth; you want it to have the consistency of mayo so add a splash of water if you need to. Taste and adjust the seasoning (or add more lemon) until it’s perfect for you.
3) Spread the hummus thickly on hot toast, and finishes with veggie toppings of your choice! I went for cooked mushrooms and spinach, and some leftover caponata sauce (lots of tomatoes, onions and aubergine all cooked down).