June is finally here! It is not my most favorite month of the year since it is grass allergy season and I am extremely allergic. The best way to stay symptom-free is to avoid exposure and stay inside. This means more time for cooking and experimenting in the kitchen, although I sometimes
would love to go outside to enjoy the beautiful weather and all the pretty flowers in our garden.
I woke up really early this morning, but I am so not hungry at 5 AM, that I decided to make me a really pretty and also delicious breakfast. I looked in the refrigerator and my cabinets and found lots of yummy goodness to transfer into a real treat : toast with edamame avocado hummus and oven roasted spicey chickpeas.
- 100g chickpeas
- 150 g edamame
- 1 clove garlic
- 1 avocado
- 1 tbsp. tahini
- 3 tbsp. olive oil
- Himalayan Salt
- Black pepper
- Grate and juice of 1/2 lemon
- 1 tsp. cilantro leaves powder
- Just put everything in a food processor and process till pasty.
- Transfer to a bowl and top it with some olive oil, edamame beans, roasted chickpeas, green cilantro powder and lemon peel.
Toast some slices of bread, put a thick layer of hummus on it, and top it with avocado, edamame beans, roasted chickpeas, sesame seeds and lemon zest.