Recipe by: Sonja at Sonja’s Plant Based Pantry
I’m have a new fondness of open faced sandwiches, probably because the recent buzz surrounding avocado toast. Well, this combination is perfect for that! This toast has many layers of texture and flavor, yet it’s simple to make . And, this recipe is very versatile; it can be served as a appetizer on crostini or as a hearty lunch on toast, in a wrap, or prepared as a salad! The white bean hummus can also be served on it’s own as a delicious dip for veggies, pita, and falafel too.
- slices of your favorite bread – toasted
- white bean hummus –recipe below
- roasted butternut squash – cut into cubes
- avocado – sliced thinly
- red onion – thinly sliced
- tomato – sliced
- Gilroy Garlic balsamic
- wedges of lemon
- (optional) Salt and Pepper to taste
Roast the butternut squash by spraying it with oil and season with S&P. Cook in a 400 degree oven for 45-60 minutes. To assemble the toast, spread some of the hummus on the toasted bread, top with sliced avocado, arugula, sliced red onion, roasted butternut, sliced tomato, and drizzle with fresh lemon juice and balsamic.
White Bean Hummus Ingredients
- 1 can white beans – drained and rinsed
- 1/2 cup water
- 1/4 cup cashews
- 1 tbsp. tahini
- 1-2 cloves of garlic
- 1/2 tsp. onion powder
- 1/4 tsp. cumin
- 1 tbsp. apple cider vinegar
- Salt & Pepper to taste
To make the hummus, just add all the ingredients to a high-speed blender and blend until creamy smooth. Taste for salt and pepper.