Ingredients

1⁄2 avocado

1⁄2 tin of chickpeas (400g tin) drained & rinsed

1 tbs (20ml) lemon juice

1 tsp hulled tahini at room temperature

1⁄2 tsp ground cumin

2 sprigs of fresh coriander plus extra to serve

100g asparagus trimmed

2 large eggs

2 thin (40g) slices wholegrain bread (or gluten free) toasted

salt & pepper, to taste

Method

1. Place avocado, chickpeas, lemon juice, tahini, cumin and coriander in a small food processor and blend until smooth, adding a little water if too thick.

2. Heat a medium non-stick frypan over medium heat. Add asparagus and cook, turning, for 4-5 minutes until crisp-tender. Season with salt and pepper and transfer to a plate. Crack eggs into pan and cook for 2-3 minutes, or until cooked to your liking.

3. Spread toast slices with hummus, top with asparagus and eggs and season with salt and pepper to serve.

Nutritional Information

Energy (kJ) 1414

Energy (cals) 338

Protein 15g

Fat 18.1g

Sat. Fat 4g

Carbs 24.3g

Sugar 2.9g

Fiber 7.4g