Avocado toast is one of those dishes that is now forever cemented into American food culture. Like chips and guacamole or hummus and pita – it’s safe to say that a simple piece of toasted bread topped with flavorful veggie options has had a moment. My carrot toast spin on avocado toast is no different. The subtle sweetness of carrots pairs well with a dark seeded bread, toasted and topped with fresh herbs and additional veggies. This is a beautiful plant-based breakfast option, or simply make the carrot dip in place of hummus. The addition of chickpeas and seeds adds plant protein, while healthy drizzles of olive oil offer satiating fat.
Makes 4 servings
1 pound carrots, peeled and cut into 1 inch rounds
3 cloves garlic
generous pinch of sea salt
1/2 tsp. cumin
1/4 cup olive oil (plus additional 1/4 cup)
1/2 cup chickpeas
juice of 1 fresh lemon
4 slices seeded bread, toasted
Thinly sliced cucumber
Fresh dill, chopped
toasted sunflower or pumpkin seeds
Preheat oven to 425 degrees. Line baking sheet with parchment paper. Toss carrots with olive oil, sea salt, cumin, and garlic. Spread onto baking sheet in an even layer. Cover with foil and place in oven to cook until carrots are just barely fork tender, approximately 15 minutes.
Remove from oven and transfer cooked carrots and garlic into a food processor. Add the cooked/drained chickpeas, lemon juice, additional 1/4 cup olive oil, and 1/4 tsp. cumin. Pulse to combine, for the carrot toast you don’t need this fully smooth, but pulse until fully combined with a bit of texture. Taste and add sea salt and pepper as needed.
Toast seeded bread. Immediately top with carrot spread and garnish with fresh herbs, seeds, and cucumber, finish with drizzle of olive oil and pinch of sea salt.