Eosinophilic Esophagitis Friendly Vegan Hummus Toast
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Learn more →Ingredients
2 servings
For the hummus
- 1 can (15 oz) chickpeas, drained, liquid reserved
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 small garlic clove, minced
- 2 tbsp olive oil
- ½ tsp ground cumin
- ¼ tsp salt
For the toast
- 4 slices vegan bread, toasted
- 1–2 tbsp olive oil, for drizzling
- ¼ tsp smoked paprika
- ¼ cup cherry tomatoes, halved
- ¼ cup cucumber, thinly sliced
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 tbsp toasted sesame seeds (optional)
Instructions
- 1
Add the chickpeas, tahini, lemon juice, garlic, 2 tbsp olive oil, cumin, and salt to a food processor. Process for about 1 minute, until the mixture is mostly smooth. With the machine running, add the reserved chickpea liquid 1 tbsp at a time — up to 3–4 tbsp — until the hummus is creamy and spreadable, with no visible chunks.
- 2
Toast the bread slices in a toaster or under a broiler until golden and firm at the edges, about 2–3 minutes.
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