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
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.