I had leftover plantain and summer squash, but not enough to inspire a full dinner. I've been pretty obsessed with toast these days, so I found a squash hummus recipe and slapped this breakfast together.
Tips: you can definitely make the hummus ahead of time. I'm not a morning person, so I like to do as little work in the morning as possible.
There will be PLENTY of hummus so you won't need it all for one breakfast. My husband used some for his egg sandwich this morning, and I think we still have enough for 4 more pieces of toast.
Source: Zesty Paleo |Makes: 1.5 cup hummus | Time: 30 min
What I changed:
Smothered the hummus on toast
Added pepitas
Next time, I'll put in less tahini
Ingredients
Whole wheat bread (There's probably enough hummus hear for 6-8 pieces of toast)
1 medium slightly yellow #plantain, cut into 1 inch chunks
1 medium summer #squash, skin removed & cut into 1 inch chunks
4 tbsp EVO
½ cup tahini
1 tsp cumin
1 tbsp lemon juice
3 cloves garlic, crushed
½ tsp salt
Dash of pepper
Cilantro leaves and pepitas, for garnish
Instructions
In a medium saucepan bring water to a boil. Add plantain and squash and cook, covered, for 15 minutes or until plantain is easily pierced with a fork. Drain and reserve ¼ cup of the cooking liquid. Set aside to cool until safe to handle.
Put the bread in the toaster. Meanwhile blend the plantain, squash, tahini, garlic, lemon juice, salt, pepper, and reserved water together. I used a Ninja Bullet.
Remove the bread from the toaster, slather on the hummus, and sprinkle the cilantro and seeds on top. Enjoy!