Tender greens on toast with pea hummus | Recipe

240 g (8 ½ oz/1 cup) drained tinned chickpeas (garbanzos)
juice of 1 lemon 120 ml (4 fl oz/ ½ cup)
light roast tahini (sesame paste)
1 garlic clove 100 g (3 ½ oz/ ⅔ cup)
frozen peas 60 ml (2 fl oz/ ¼ cup)

½ aubergine (eggplant)
300 g (10 ½ oz) grilled jarred red peppers, drained
2 garlic cloves
2 tablespoons olive oil 30 g
(1 oz) parsley

2 tablespoons olive oil 200 g
(7 oz) tenderstem broccoli
1 handful of kale, chopped
2 slices of bread (sourdough or good-quality gluten-free)
1 garlic clove, halved salt and freshly cracked black pepper
1 pinch of chilli (hot pepper) flakes


To make the hummus, put all the hummus ingredients into a blender and blitz until you have a nice smooth texture, adding a little more water along the way if needed to reach the texture and smoothness that you prefer. Store in a glass jar in the fridge and consume within 3 days. To make the roasted pepper spread, first fry the aubergine for 5–10 minutes with a little olive oil, until soft. Put all the spread ingredients into a blender and pulse until you have a nice chunky consistency – you still want to see bits of parsley in your mixture. Store in a glass jar in the fridge and consume within 4–5 days. To make the toasties, put a griddle pan over a medium heat, add the olive oil and heat, then turn up the heat to high, add the broccoli and kale and cook for a few minutes until charred. Season to taste with salt and pepper, then set aside. Meanwhile, toast the bread. To assemble, rub the garlic on your toast and generously spread your chosen spread on top, then finish with the griddled greens and eat straight away while still hot. If you’re a spicy kind of person, sprinkle over a few chilli flakes.


Recipe taken from the 7 Day Vegan Challenge book, available on Amazon.