Ingredients
chickpeas 400g, drained and rinsed
white miso paste 1 tbsp
toasted sesame oil 1 tsp
lemon 1, ½ juiced, ½ wedged to serve
avocado 1 large
crusty wholemeal or rye bread 4 small, thick slices, toasted
sesame seeds a sprinkle
spring onion 1, finely sliced on the diagonal
Method
STEP 1
Put the chickpeas, miso, sesame oil, lemon juice and some seasoning in a bowl. Use a potato masher to crush everything together until you have a rough paste.
STEP 2
Spoon the avocado into another bowl and break up with a fork until roughly crushed. Fold the avocado through the chickpeas, then spread over the bread. Sprinkle with the sesame seeds and sliced spring onions. Serve with lemon wedges to squeeze over.
Source: Olive Magazine
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