Hummus toasts with zucchini and asparagus

Ingredients

• 100 g cooked chickpeas, for the hummus
• 25 ml soy milk (or water), for the hummus
• 1 teaspoon olive oil, for the hummus
• A pinch of cumin, for the hummus
• ½ garlic clove, germ removed, for the hummus
• 1 tablespoon lemon juice, for the hummus
• 1 tablespoon light tahini, for the hummus
• A pinch of salt
• 2 large slices whole wheat bread
• A piece of medium zucchini (about 100 g)
• 4-6 green asparagus spears
• 2 tablespoons olive oil

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of zucchini
• What to use instead of chickpeas
• What to use instead of soy milk
• What to use instead of lemon
• What to use instead of whole wheat bread

Instructions

1. For the hummus, blend the chickpeas, soy milk, oil, cumin, garlic, lemon juice, tahini and a pinch of salt for 3-4 minutes, until smooth and spreadable. This is your hummus.
2. Wash the zucchini and asparagus and trim off the tough parts.
3. Spread the hummus on the bread and set the slices on a plate.
4. Heat 1 tablespoon of oil in a nonstick skillet over medium-high heat. Cut the zucchini into thin slices and cook them in the skillet with a pinch of salt, until golden on both sides. Arrange them on the bread.
5. Add the other tablespoon of oil and cook the asparagus with a pinch of salt, tossing now and then, until they start to brown.
6. Put them on the toasts and serve. Instead of hummus you can use another vegetable spread, like mushroom or artichoke pâté.

Nutrition facts

Approximate, per serving (about 215 g). Calculated with data from USDA FoodData Central.