Avocado and green peas are whirled with chickpeas for a bright, lemony hummus. Make it the night before, then spread on toast with yellow peppers, arugula, and red onions. Or turn it into a breakfast wrap for a to-go meal.
For more about this recipe: Veggies for Breakfast
1 can chickpeas, drained
1 large avocado, peeled and pitted
1 cup thawed frozen green peas
1 cup loosely packed chopped greens (kale, spinach, or chard work well)
2 Tbs. olive oil
Juice from ½ lemon
4 large slices whole-grain, gluten-free, or paleo-friendly bread, toasted
1 medium yellow pepper, cored and thinly sliced
1 small red onion, thinly sliced
1 cup loosely packed baby arugula
Combine chickpeas, avocado, peas, greens, olive oil, and lemon juice in blender or food processor, and purée until smooth.
Spread each piece of toast with hummus. Divide yellow pepper, onion, and arugula among toasts, and serve immediately.
- Calories: 350
- Carbohydrate Content: 41 g
- Fat Content: 17 g
- Fiber Content: 8 g
- Protein Content: 12 g
- Saturated Fat Content: 2.5 g
- Sodium Content: 280 mg
- Sugar Content: 5 g