There’s a whole plethora of foods (avocado, roasted veggies, and hummus to name a few) that are just fine eaten on their own, but that rise to their full potential when strewn across a nice, hearty piece of bread.
I am very much on board. While I pledge my eternal love to avocado toast, the possibilities certainly don’t end there. Garlicky sautéed greens. Pickled peppers. Eggs! Roasted yams. Cherry tomatoes. Ricotta cheese and jam.
This section is dedicated to toast, the humble food that started it all: may we never cease to accessorize you.
I have two things that I recommend you put on your toast today.
White bean hummus. It’s a slightly less-caloric variation of the traditional chickpea hummus, and a little easier to throw together, too. White beans are much softer than chickpeas so you can simply use a fork to mash them up quickly rather than getting out your food processor. Their neutral flavour lends very well to enhancers such as lemon and garlic.
And pickled red onions. They’re everything that’s wonderful in the world: refreshing, briny, tangy, spicy. I first had them on black bean tacos but have since experimented with them in many different dishes. They’re fabulous on pretty much any taco, no matter what the fillings. They go great on a charcuterie board. They liven up a plate of nachos. They’re awesome on toast.
What you’ll need for the hummus:
– 1 can cannellini beans (540ml)
– about 1/4 cup tahini
– juice of a lemon
– 3 cloves garlic
– 1 tbsp olive oil
– couple dashes paprika
– s + p
Partially mash the beans so that they become smooth but still retain some small chunks of bean. Combine with the rest of the ingredients. This is my base recipe, but I change it up depending how lemony or garlicky I feel like.
What’ll you need for the onions:
(method adapted from Ashley Rodriguez)
– 1 red onion
– 1 cup cider vinegar
– 1 cup water
– 3/8 cup sugar
– 1 clove garlic (optional)
– black pepper + coarse salt
Slice onion thinly and place the slices in a jar. Bring the rest of the ingredients to a boil in a small saucepan. Let boil for a minute. Slowly pour into the jar over the onions, stirring to combine. Let rest until everything comes down to room temperature, then seal the jar and refrigerate.
The toast pictured above has the hummus and the onions, as well as sliced cucumber and some goat cheese. Heaven.
The sandwich pictured below was the inspo for that toast and had even more deliciousness going on.