Toasted Sourdough with Creamy Hummus
Ingredients
- Sourdough bread
- Plant-based spinach and cheese omelette or tofu scramble (using Just Egg and plant-based cheese)
- Crispy roasted spiced chickpeas
- Cherry tomatoes
- Arugula
- Balsamic glaze
- Everything but the bagel seasoning
Hummus
- Cooked chickpeas (from dry, overcooked for softness)
- Runny tahini (good quality)
- Aquafaba or cold water (a couple of tablespoons)
- Juice of 1 large lemon
- Roasted garlic cloves in olive oil (a couple)
- Generous pinch of sea salt
Preparation
Make the hummus by blending runny tahini, aquafaba or cold water, lemon juice, roasted garlic cloves in olive oil, and sea salt until smooth, then add overcooked chickpeas and blend until creamy.
Prepare a plant-based spinach and cheese omelette or tofu scramble using Just Egg and plant-based cheese.
Roast spiced chickpeas until crispy.
Toast the sourdough bread.
Assemble the dish by spreading hummus on the toasted bread, adding the omelette or scramble, chickpeas, cherry tomatoes, arugula, drizzling with balsamic glaze, and sprinkling with everything but the bagel seasoning.
Tips
For extra creamy hummus, use chickpeas prepared from dry and overcook them to make them extra soft.
Ensure to use a good quality runny tahini for the best hummus texture.
