Chickpeas Avocado Spread On Toast For Breakfast Better Than Guacamole!

Ingredients

• 10 oz / 300g canned or cooked chickpeas
• 10 oz / 300g avocado
• 1/2 green lemon juice
• olive oil
• 1 garlic clove
• 1/2 onion
• 1/2 tsp ground cumin
• 1/2 tsp sweet paprika
• 1/2 tsp garlic powder
• 1 cup chopped spinach
• 2 oz / 60g oz tahini
• 3 tsp ice-cold water
• salt
• 1 tbsp extra virgin olive oil
• sourdough bread
• parsley

Steps

1. Drain and rinse the chickpeas.
2. Place the chickpeas in a food processor.
3. Add the avocado, olive oil, garlic clove, onion, ground cumin, sweet paprika, garlic powder, chopped spinach, tahini, green lemon juice, ice‑cold water, extra virgin olive oil, and salt.
4. Process until the mixture is smooth and creamy.
5. Toast slices of sourdough bread until golden brown.
6. Spread the chickpea avocado spread onto the toasted bread.
7. Garnish with chopped parsley and a drizzle of olive oil.