options and a glance

This recipe was Connor’s favorite from yesterday’s Meatless Monday menu. I might have to agree – darn tasty!

Speaking of Connor, I asked him to grab my camera so I could take a shot of a couple of the girls frosting a cake. While doing so, before I could stop him, he quickly snapped a picture of me.  It turned out kinda artsy and since it’s just a glance, I decided to share … it is of me in “action” during classes.

These toasts call for hummus.  You have three options here –

1. “Think and Plan Ahead” and make THIS most excellent hummus
2. “Quickly Put Together” the easy-breezy hummus recipe below
3. “Super Easy Approach”  use prepared hummus from the store

Hummus and Avocado Toasts with Roasted Tomatoes

2 cups cherry or grape tomatoes, each cut in half
1/4 cup olive oil
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper to taste
12 slices whole wheat bread
1 cup hummus (recipe below)
2 avocados, halved and pitted

Preheat the oven to 450 degrees.

Arrange the tomatoes on a baking sheet, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar.  Season with salt and pepper.

Roast for 25 to 30 minutes, or until the tomatoes are beginning to caramelize.

While the tomatoes roast, toast the bread in a toaster. Using a large round cookie cutter, cut out 1 circle per toast. Spread 1 tablespoon of hummus on each circular toast.

Use a spoon to scoop the avocado from its peel and drop it into a medium bowl, mash the avocado with a fork, leaving large chunks.

Layer the mashed avocado over hummus, season with salt and pepper, and then top with roasted tomatoes.  Serve immediately.

Makes 12 toasts

Quick Hummus

2 garlic cloves, peeled
1/2 teaspoon salt
18-ounce can garbanzo beans (chick-peas), drained and rinsed
1/3 cup well-stirred tahini
2 tablespoons fresh lemon juice
2 tablespoons olive oil

With the motor running, drop the garlic cloves and salt into a food processor to form a past.

Add the chick-peas to the garlic paste, along with the tahini, lemon juice, olive oil, and 1/2 cup water, scraping down the sides, until the hummus is smooth. Taste and add salt or more olive oil, if needed. If necessary, add water, to thin the hummus to the desired consistency and then transfer to a bowl.

Makes about 2 cups

Although you only need 1 cup for the toasts above, I am certain you will agree that there is never anything wrong with having hummus on hand!