I’m on a bit of a toast kick lately. I’m not exactly sure why… there isn’t really a specific toast incident that turned me on to toast.
I mean, I’ve always been a fan. I often start my day with toast slathered in peanut butter. But the kind of toast I’m talking about today is not nearly so pedestrian. It goes beyond the every day.
Today on the blog, a rundown of all the amazing food I ate in Chicago, including this glorious avocado toast from @goddessbaker. #Chicago #chicagoeats #mychicagopix #avocado #avocadotoast #vegetarian #green #avocadolove #latergram #travel #wanderlust #food #yummy #foodporn #instafood #delicious #foodie #eat #foodgasm #foodpic #cooking #omnomnom #foodie #foodblogger #foodphotography #ontheblog #linkinbio
It all started with avocado toast. Beautiful, toasted slices of artisan bread, artfully draped with fresh, ripened avocados. It’s heaven. It really is. Avotoast can be done a myriad of different ways, but the simple avocado/toast/olive oil/salt & pepper combo (I’m a purist) still remains my fave.
For about 5 minutes last year, sweet potato toast was a thing, with slices of sweet potato replacing the more carb-heavy bread. Meh. I was never the greatest fan.
Most recently Unicorn or Rainbow toast has taken the Instagram world by storm. Basically, you tint spreadable cream cheeses with food colouring, and then swirl it all on toast. It’s very pretty and quite instagrammable, but I don’t think I’d eat it.
I recently saw a post about Galaxy Toast–that stuff is pretty trippy to be sure.
But you don’t need to be creating rainbows or galaxies to make things on toast.
Enter the humble chickpea. Warm it, flavor it, and mash it onto some nice crusty bread, and you have a winner. You could serve this alongside a salad for a nice, light lunch, or with soup for a heartier one. Or, you can just eat it any time for a snack.
- 1 cup cooked chickpeas
- 1/4 cup olive oil, divided
- 1 tsp cumin seeds
- 1 head garlic, cloves peeled and smashed but left whole
- 1 tbsp lemon juice
- 1 sprig fresh rosemary
- salt and pepper to taste
- sprinkle hot pepper flakes (optional)
- fresh, crusty baugette or french bread
- Slice the baugette into 1″ slices, and place on a baking sheet. Drizzle with a little olive oil, and place in a 300 degree oven for about 10 minutes, or until lightly toasted.
- Meanwhile, in a frying pan on the stove over medium heat, drizzle about 2 tbsp of olive oil. Allow to heat, then add the cloves of garlic. Stir well and allow to begin to cook, about 5 minutes.
- Add the chickpeas and stir well. Add the cumin, pepper flakes if using, salt and pepper and stir again. Chop about 1 tbsp of the rosemary and add it as well. Allow to cook for another 5-10 minutes, until everything is softening and melding together, adding additional olive oil if needed to keep from sticking to the pan.
- Using a potato masher, mash everything up together coarsely. You don’t want hummus, you want there to be lots of nice chunks.
- Spread large globs of the warm chickpea mixture on the toasts. Place on plates and drizzle with additional olive oil and garnish with sprigs of rosemary to serve.