Avocado Hummus Cream Sandwiches

INGREDIENTS for 8 small open face sandwiches

1 medium avocado peeled and sliced
fresh lemon juice as needed
1 cup cooked chickpeas drained and mashed
1 cup cherry tomatoes, sliced
8 slices of wholegrain and/or turmeric bread, toasted
for the cashew cream sauce:*
1/2 cup cashews soaked in water for 1 or more hours
1/2 cup unsweetened almond milk
3 tbsp. lime juice
1-2 thin slices green onion (white part only)
1 tsp. apple cider vinegar
1 tsp. mild mustard
pinch of hot pepper powder
1 tsp. mild paprika
pinch of ground cumin
salt and pepper to taste

PROCEDURE
1. Whirl all cashew cream ingredients together in a blender until smooth.
2. Mix the mashed chickpeas together with the cashew cream.
2. Cover each piece of bread with 2 or 3 slices of avocado (sprinkled with lemon juice).
3. Spread the avocado with some of the chickpea cashew cream and top with a few cherry tomatoes. Serve chilled.

*TIP If you wish you can substitute the cashew cream with plain homemade or bought hummus although it’s really worth making this special sauce.

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