Chickpea butter on toast

Ingredients:

• 2 cans (400g each) chickpeas, drained and rinsed (reserve 15ml of the canning liquid) 
• Pinch salt
• 1 Tbsp (15ml) maple syrup or vegan honey 
• 2-3 Tbsp (30-45ml) lemon juice
• 2 Tbsp (30ml) olive or canola oil

For serving:

• A few slices sourdough bread
• Seeds or nuts of choice 
• Sliced banana
• Handful fresh blueberries

Method:

1. Preheat oven to 180°C.
2. Spread chickpeas out on a baking tray, sprinkle with salt, drizzle with maple syrup or vegan honey and toss to coat. 
3. Roast chickpeas for 20-25 minutes.
4. Blitz chickpeas in a blender while still hot, adding lemon juice, oil and the reserved canning liquid. The texture should start resembling a nut butter. 
5. Toast the bread.
6. Serve chickpea butter spread on hot toast, topped with seeds, nuts, banana and berries.

Browse more recipes here