I am forever grateful to the person who thought of cutting into a delicious smooth avocado, mixing in some flavour, and adding it onto toast. It seems avo-toasts are popping on a lot of cafe and bistro menus these day, most delicious and creative in its own right, but I think I might have discovered and created one of my favorite creations to date. Here’s my take on this new classic, that’s taken this era of health consciousness by storm.
What you need:
What goes in:
pumpernickel toast (or toast of choice)
sesame seed oil
small red onion
Open the can of chickpeas. Empty out the water and rinse the chickpeas with water. Bring water to a boil and add a pinch of salt. Add the can of chickpeas and cook for 10-15 minutes or until the chickpeas are soft.
Drain the chickpeas and let it cool before putting into a container to leave in the fridge. Note: this recipe only uses about a quarter to half the can.
What to do:
OPTIONAL: Toast the pumpernickel toast to preference.
Cut an avocado in half, take the seed out, and chop each half of the avocado into small squares by holding it in one hand and cutting into a grid: cutting vertically and horizontally and eventually around the whole avocado. Once this is done, place all the cubes into a bowl.
Add about a quarter or about half of the can of chickpeas into the bowl.
Cut a lemon in half and squeeze about half a lemon juice into the bowl. Add about one tablespoon of sesame oil or until everything is lightly coated before mixing.
Season the mixture with a pinch of salt, grounded pepper, turmeric, cayenne pepper and mix again.
It’s time to plate! Place the toast on a plate and add the mixture onto the toast.
Trust me, the winner here is the sesame oil. It adds a very pleasant toasty taste to the whole dish.