Avocado with lima bean spread
Ingredients (2 servings, 30 minutes):
For the Lima bean spread:
- 1 cup cooked lima beans (fresh or thawed if frozen)
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Juice of 1 lemon
- Salt and pepper to taste
For the toast:
- 2 slices of whole-grain bread
- 1 ripe avocado
- Optional toppings: red pepper flakes, chopped cilantro, sliced radishes, or pumpkin seeds
Instructions:
Prepare the lima bean spread:
- In a large pot, place beans and enough water to cover them by 2 inches. Bring to boiling, reduce heat. Cover and simmer for 20 – 30 minutes or until very tender. Drain well.
- In a food processor or blender, combine the cooked lima beans, olive oil, minced garlic, lemon juice, and optional tahini or cumin. Blend until smooth. Season with salt and pepper to taste. Add a little water or additional olive oil if the mixture is too thick, blending until you reach the desired consistency.
Assemble the avocado toast:
- Toast the slices of whole-grain bread to your preferred level of crispness.
- While the bread is toasting, slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork, leaving some chunks if you prefer a bit of texture.
- Spread a generous layer of the lima bean spread onto each slice of toasted bread. Top with the mashed avocado.
- If desired, sprinkle your choice of toppings, such as red pepper flakes, chopped cilantro, sliced radishes, or pumpkin seeds, for added texture and flavor.
Serving suggestions:
- Drizzle a bit of olive oil over the top for a richer finish.
- Add a squeeze of fresh lime juice for a zesty kick.
- Serve with a side salad or soup to make it a full meal.
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