Tender Greens on Toast with Pea Hummus or Ajvar Roasted Pepper Spread

Name: Tender Greens on Toast with Pea Hummus or Ajvar Roasted Pepper Spread
Yield: Makes 2 portions
Ingredients: 300 g (10½ oz) grilled jarred red peppers, drained; ½ aubergine (eggplant); 1 pinch of chilli (hot pepper) flakes; 240 g (8½ oz/1 cup) drained tinned chickpeas (garbanzos); sesame seeds; hemp hearts; Salt and freshly cracked black pepper; 30 g (1 oz) parsley; 120 ml (4 fl oz/½ cup) light roast tahini (sesame paste); 1 garlic clove; 200 g (7 oz) tenderstem broccoli; 1 handful of kale, chopped; 2 slices of bread (sourdough or good-quality gluten-free); 60 ml (2 fl oz/¼ cup) water; 1 garlic clove, halved; 2 tablespoons olive oil; 2 garlic cloves; 100 g (3½ oz/⅔ cup) frozen peas; juice of 1 lemon

Preparation info

Makes
2
portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

I love good toasties – they should never be underestimated. So easy to put together, they are gloriously filling when you need that hit of savoury and spicy with a boost of greens. This recipe makes a large batch of hummus, which will store in the fridge for several days. It is also my husband’s favourite breakfast and snack!

Ingredients

For the Pea Hummus

240 g (8½ oz/1 cup) drained tinned chickpeas (garbanzos)
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Method

To make the hummus, put all the hummus ingredients into a blender and blitz until you have a nice smooth texture, adding a little more water along the way if needed to reach the texture and smoothness that you prefer. Store in a glass jar in the fridge and consume within 3 days.

To make the roasted pepper spread, first fry the aubergine for 5–10 minutes with a little olive oil, until so