Wanting a quick, but satisfying lunch? You need to try my roasted chickpeas and hummus on rye toast. The basil and tomato toast is very refreshing, and the added hummus gives it a protein boost.
I don’t know who invented toast Tuesday on Instagram. I try to keep up with these trends because they help when you’re stuck, but unfortunately most times I forget, and I’m reminded when I see beautiful toasts popping up on my feed.
Well, no law says you can’t have toast on the other days of the week. On that note, here I am, being awkward with toast Wednesday, haha!
Hummus is something you can easily make yourself. In a food processor or high-speed blender, combine
- a rinsed and drained 400g tin of chickpeas
- one tablespoon of lemon juice
- two garlic cloves
- one tablespoon of tahini
- four tablespoons of water
- two tablespoons of extra virgin olive oil and
- a pinch of salt to taste.
Blitz the whole lot up, and you have yourself a delicious hummus. You can add a pinch of cumin, sundried tomatoes, chilli or paprika to spruce things up if you wish. You can easily make your hummus oil-free by replacing the olive oil with more water. I usually make mine oil-free, and it tastes just as good.
Chickpeas on chickpeas (aka the hummus) is not everyone’s cup of tea, so I understand if chickpeas on hummus is a bit much for you. You can always replace it with guacamole, pesto or even mayonnaise.
Finally, I usually cook without oil, but there’s something about coconut oil in this roasted chickpea recipe that makes it extra delicious. You can leave it out if you wish, and it will still be jampacked with flavour.Print
Wanting a quick, but satisfying lunch? You need to try my roasted chickpeas and hummus on rye toast.
For the chickpeas
- 400g tin chickpeas, rinsed and drained
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1 tablespoon dark soy sauce
- 1 teaspoon coconut oil
- Pinch of salt to taste
For the basil and tomato
- 8 cherry tomatoes, halved
- Small handful basil leaves
2 slices of rye bread, toasted
2 tablespoons of hummus
- Pre-heat your oven to 200ºC (400ºF).
- Place all of the ingredients for the chickpeas into a bowl and toss well until all of the chickpeas are evenly coated with the spices and oil. Line a baking tray with parchment paper and carefully spread the chickpeas on it. Place in the oven and roast for around 10-15 minutes or until the chickpeas are hot.
- Take them out of the oven and let them cool for around 5 minutes.
- In the meantime, toast the bread and spread a generous amount of hummus on each slice. Carefully layer the tomatoes onto one slice then sprinkle with basil. Spoon a generous amount of chickpeas onto the second slice of bread then sprinkle with chopped parsley or coriander and enjoy.