Middle Eastern & North African · Breakfast · Lunch · Snack
Hummus Toast
Crisp whole-grain toast spread with a quick homemade lemony hummus, then topped with crunchy cucumber, juicy tomato and an optional sliced egg. It makes a filling, fibre-rich breakfast or light lunch.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 2
Calories come from: Carbs 57% · Fat 27% · Protein 16%
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Ingredients
For 2 servings- 4 slices140 gwhole-wheat bread
- 3/4 cup120 gcanned chickpeas, drained and rinsed
- 1 tbsp15 gtahini
- 1 tbsp15 glemon juice
- 1 small clovegarlic
- 2 tbsp30 gcold water (for the hummus)
- 1/4 tspsalt
- 1/2 small80 gcucumber
- 1 medium120 gtomato
- 1 tsp5 gextra-virgin olive oil
- 1/4 tspsmoked or sweet paprika
- 1 pinchblack pepper
- 2 large100 geggs (optional)
- 2 cups500 gwater (for boiling the eggs) (optional)
- 2 tbspfresh parsley, chopped (optional)
Steps
- 1
If using eggs, bring the 2 cups of water to a boil in a small pan.
- 2
Lower the eggs into the boiling water and simmer for 9–10 minutes until the whites and yolks are fully set.
- 3
Transfer the eggs to cold water to cool, then peel and slice them.
- 4
While the eggs cook, blend the chickpeas, tahini, lemon juice, garlic, salt and 2 tbsp cold water until smooth, scraping down the sides as needed.
- 5
Slice the cucumber and tomato into thin rounds.
- 6
Toast the bread slices until golden and crisp.
- 7
Spread the hummus evenly over the warm toast.
- 8
Layer the cucumber and tomato slices on top, and add the egg slices if using.
- 9
Drizzle with the olive oil, then sprinkle with paprika, black pepper and parsley if using.
- 10
Serve straight away while the toast is crisp.
Swaps, storage and make-ahead
Swaps
- Leave out the eggs to make it vegan, since every other ingredient is plant-based (check your bread is labelled vegan).
- Use a bread labelled gluten-free instead of whole-wheat bread for a gluten-free version.
- Swap the cucumber and tomato for thinly sliced radish and yellow bell pepper for extra crunch.
- Use about 3 tbsp of store-bought hummus per slice instead of making your own to save time.
Storage
Assembled toast goes soggy, so it is best eaten fresh. Refrigerate leftover hummus and peeled or unpeeled boiled eggs within 2 hours in covered containers and use within 3 to 4 days; do not freeze the eggs.
Make ahead
Make the hummus and boil the eggs up to 3 days ahead and keep them covered in the fridge. Slice the vegetables and toast the bread just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenSesameEggs
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (265 g) | Per 100 g | |
|---|---|---|
| Calories | 346 kcal | 131 kcal |
| Protein | 15.1 g | 5.7 g |
| Carbohydrates | 50.3 g | 19 g |
| of which sugars | 8 g | 3 g |
| Fiber | 9.8 g | 3.7 g |
| Fat | 10.5 g | 4 g |
| of which saturated | 1.6 g | 0.6 g |
| Sodium | 750 mg | 283 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
