Broad Bean Guacamole on Toast Recipe by Tom Hunt
Whether you’re an old hat, trialling ‘Veganuary’, or simply trying to eat more consciously and up your intake of plants, this recipe from eco-chef and author Tom Hunt is one to try. It’s a perfect one for breakfast, lunch, dinner or just because you’re hungry and it is just as delicious as the original without the carbon footprint. Enter, broad bean guacamole on toast, and you can thank us later for solving your brunch woes. Here below is the recipe, enjoy!
Total Time: 20 m I Prep: 10 m I Cook: 10 m I Difficulty: Easy
Ingredients
Makes 4 toasts
- 360g broad beans, fresh or frozen (in Winter)
- Glug of extra virgin olive oil, plus extra to serve
- 6 sprigs coriander, pick leaves, finely chop stalks
- 1 lime, zested and juiced
- 1/4 red onion, finely diced
- Toast, and chilli flakes or sliced red chilli to serve
- Sumac to serve (optional)
Method
- First blanch the broad beans in a large pan of boiling water for 3 minutes, then strain and transfer to cold water.
- Blend the cooked beans with the extra virgin olive oil, coriander stalks and half the leaves and lime juice to make a smooth puree, then season to taste.
- Serve stacked on top of toast dressed with the remaining coriander leaves and chilli.
- Finish with a drizzle of olive oil and a wedge of lime.
