Pea hummus smashed toast This quick and easy hummus dish looks stunning and is full of fibre, taste and textures. Perfect for breakfast, lunch or dinner. Breakfast Print this recipe Details Serves: Serves 2Number of ingredients: 14 IngredientsTo prep: 5 Minutes PrepDifficulty: Easy Nutrition per servingEnergy: 1533kJProtein: 18.2gFat (total): 18.5g- Saturated Fat : 3.6gCarbohydrate (total): 26.3gFibre: 10.9gSodium: 322mg Ingredients ½ cup (120g) rinsed, drained canned salt-reduced chickpeas (garbanzo beans) ½ cup (60g) frozen peas, thawed 1 green onion (scallion), sliced thinly ¼ cup loosely packed fresh mint leaves 1 tablespoon lemon juice 2 teaspoons tahini 1 small clove garlic, crushed ½ teaspoon ground cumin ½ teaspoon boiling water 2 x 40g (1½-ounce) slices soy and linseed bread, toasted 50g (1½ ounces) yellow grape tomatoes, halved 25g (¾ ounce) reduced-fat fetta, crumbled 1 tablespoon seed and nut mix (see tips) 2 tablespoons micro cress 2 teaspoons extra-virgin olive oil Method Process chickpeas, peas, onion, mint, juice, tahini, garlic and cumin with the boiling water until smooth. Season with pepper. Spread pea mixture thickly over toast. Top with tomato, fetta, seed mix and cress. Drizzle with oil.
