Easy

Olive hummus and avocado cream toasts

Name: Olive hummus and avocado cream toasts
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 240 g Bread (8 slices); 200 g Chickpeas (cooked and drained); 100 g Black olives (pitted); 3 g Garlic; 40 ml Lemon juice; 60 g Extra virgin olive oil (20 g in each mixture); 30 g Tahini; 2 g Cumin; 180 g Avocado (flesh); 50 g Egg; 30 g Greek yoghurt; 20 ml Lime juice; 10 g Fresh coriander; 60 g Pickled pearl onions; 30 g Olives (pitted); 40 g Pickled green chillies; 40 g Sun-dried tomatoes in oil (drained); 3 g Parsley; 2 g Salt

Total time35 min Preparation and possible waiting 25 min · Cooking 10 min

Preparation and possible waiting: 25 min · Cooking: 10 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Bread. Usual composition; check the label or the dough/sauce recipe: Bread. Egg: Ingredient to check: Egg. Milk: Ingredient to check: Greek yoghurt. Sesame: Ingredient to check: Tahini. Sulphites: check label: Ingredient to check: Pickled pearl onions, Pickled green chillies. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Bread.

Rating 5.0 / 5 (1)

Creamy chickpea and avocado layers on toast, finished with a tangy pickle dressing.

Jump to steps

25 minpreparation and possible waiting

10 mincooking

4servings

2.364 kcalwhole recipe

591 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 35 min Preparation and possible waiting 25 min · Cooking 10 min

Preparation and possible waiting: 25 min · Cooking: 10 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Starter 30 to 60 minutes Home-style

Allergens

View full classification 23 tags

Diet

Vegetarian

Dietary requirements

Nut-freePeanut-freeSoy-freeFish-freeShellfish-freeNo added sugar

Dish type

Starter

Meal

LunchDinner

Preparation

BoilingToasting

Appliances

BlenderSaucepanToaster

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in fibreHigh in iron

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Starter

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Boil the egg for 10 minutes, cool and peel.
Blend the chickpeas with black olives, tahini, garlic, lemon juice, cumin, 20 g oil and some salt. Set aside the hummus.
Blend the avocado, egg, yoghurt, lime juice, coriander and another 20 g oil. Season with salt and keep covered and chilled. Chop the pickled onions, green olives, pickled chillies and sun-dried tomatoes; mix with parsley and the final 20 g oil.
Toast the eight slices of bread. Spread with hummus, add the avocado cream and spoon over the pickles. Serve two freshly assembled toasts per person.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.