Sun-Dried Tomato Hummus Toast with Asparagus
Want a quick, lazy breakfast for the weekend and feel like devouring something savoury? This sun-dried tomato hummus toast with asparagus will certainly hit the spot!
I know I’m not the only one who feels this way when I say that most mornings, I have no clue what I want to eat. Some days the thought of porridge makes me want to gag, but other mornings that’s what I’m craving. I find that I have a super sensitive gut and need to be careful about what I eat first thing.
Skipping breakfast works at times, just having herbal tea, coffee or a latte. But other days I’m so hungry I could devour a big breakfast with the lot! With this recipe, I found a happy medium.
It’s filling, creamy, and full of flavour. You can batch-make the hummus to have it sitting in the fridge if you don’t have the time to make a fresh batch.
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What else can you have the hummus with?
This sun-dried tomato hummus recipe will actually serve 3-4 people. So if you make breakfast for yourself, this can be a staple in the fridge for breakfast or as a snack. The other vegetables you can try making it with instead of asparagus are:
- Grilled zucchini (courgette)
- Grilled eggplant (aubergine)
- Marinated chickpeas
- Corn
- Green beans
- Roasted bell peppers (capsicum)
- Broccolini
- Vegan feta
The hummus can also have some variations. You can add roasted pumpkin, or beetroot to it instead of the semi-sun-dried tomatoes. Herbs and microgreens are also always a great way to get more nutrients.
The options are honestly endless! Or if you feel like keeping it ultra-simple, try my hummus recipe that will blow your mind!
Any suggestions of how you would like to have it, add them in the comments below.
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Can I make this without a food processor?
If you have a good-quality blender, you should be able to use that. You might just need a little bit of water to get it going.
I would recommend that you use a food processor as the results will be much nicer. There are so many delicious things you can make using a food processor. I honestly couldn’t live without mine. I use it at least 3-4 times a week and love it for salads, making patties like these ones and desserts (mostly raw ones).
Love sun-dried tomatoes? Try this Vegan Pesto Pasta Salad with Sun-Dried Tomatoes.
Love asparagus? Try my Vegan Asparagus Tart with Herbed Cashew Cream.
Recipes you’ll also love:
- How To Make Hummus From Scratch Using Dried Chickpeas
- 5-Ingredient Chunky Avocado Dip
- Spiced Roasted Pumpkin with Farro and Hummus
- Roasted Garlic And Pumpkin Dip
- Chunky Beetroot & Ginger Dip (Vegan)
- Vegan Spinach Crepes with Pesto Mushrooms (Gluten-Free)
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Sun-Dried Tomato Hummus Toast with Asparagus
- Total Time: 10 minutes
- Yield: 2
Description
This sun-dried tomato hummus is the perfect snack option. We love this hummus recipe with asparagus on toast.
Ingredients
Hummus:
- 1 can / 425g / 15 ounces chickpeas, drained and washed
- 3 cloves garlic, peeled
- 2 tablespoons unhulled tahini
- 2 tablespoons lemon juice
- 1 cup sun-dried tomatoes,* drained from oil
- 2 tablespoons oil from the sun-dried tomatoes* (or olive oil)
- ¼ teaspoon salt (or to taste)
- Pepper, to taste
The rest: (optional)
- 2 tablespoons neutral oil (rice bran, grapeseed, or sunflower oil work well)
- 2 bunches asparagus, snap off around 2 inches from the bottom.*
- 3 cloves garlic, finely minced
- Salt, to taste
- Pepper, to taste
- 2 thick slices rye sourdough (or any other denser bread)
Instructions
- For the hummus: Place all ingredients and half of the sun-dried tomatoes in a food processor and blend for about 1 minute until smooth. You may need to stop a few times to scrape down the sides to get the right consistency. If there is not enough liquid in there, add a tablespoon of water at a time.
- Add in the second half of the sun-dried tomatoes and pulse a few times. You want them to be blended but still chunky.
- When the hummus is done, set aside.
- To make asparagus: In a frying pan on medium-high heat, add the oil and asparagus. Fry for about 2 minutes, tossing occasionally.
- Then add in the garlic and season to taste. Turn and toss all ingredients in the frying pan until the asparagus starts to lightly brown.
- Toast the bread and then spread the hummus nice and thick on top.
- Add the asparagus and serve.
Notes
Sun-dried tomatoes: If the sun-dried tomatoes you use don’t come in oil and are dry in a packet, soak them first in boiling water for 10-15 minutes until they are soft.
Asparagus: The way that I prepare my asparagus is by testing how far down the asparagus I can go by bending it slightly and waiting for it to snap. Compost the hard, woody part at the bottom and use the rest.
You will have some leftover hummus that you can save for another time or make for three. If making for three serves, spread the rest of the hummus on another piece of toast and split the asparagus between the three serves of bread.
- Diet: Vegan
Such a delicious hummus! Was inspired when you brought it for my baby shower! Made it for a second time today – delicious!
That feels like forever ago! I’m glad you liked it. Funny, I have some in my fridge at the moment too. xx