Hey there, long time no see (or should I say “no read?” Ok, corny joke)!
We are deep into the fall season, heading straight ahead towards the cold season (depending on which hemisphere you’re reading from): it is soup, toast, quiche, stew, sweet treat season aka peak comfort food season.
A couple of weeks ago I got to do two of my favorite things: visiting a new city (two, actually: Namur and Liège) and having brunch. While in Liège, I (finally) stopped by UTAMU Coffee ‘n Pastries: a Belgian-Rwandan coffee shop in Liège.
For only 22€ you get a hot drink, a cold drink, a dessert and a savory dish: I was so full I had to eat my sweet potato pie the next day for breakfast… so yeah, if you’re in Liège, go there!
Today’s recipe is my attempt at recreating my savory dish from that day: Vegetarian Hummus, Chickpea and Roasted Zucchini Toast with Caramelized Onions.
I remember taking the first bite and thinking: “I have to make this!”… and so I did.
Why You Should Make this Recipe
It is a simple yet flavorful dish. It can be eaten year-round (provided you have zucchini available). It’s filling. It’s comforting. It goes with everything but can also be eaten on its own as is. It’s vegetarian-friendly and can simply be made vegan by replacing the butter with margarine.
Perfect for breakfast, lunch or brunch, you will love it.
What You Need to Make this Recipe
Appliances/Tools
- An oven (or a toaster): to toast the bread. If you don’t have an oven, you can still get the crisp by using a toaster.
- A frying pan/skillet: to cook the chickpea, the onions and the zucchini.
- Paper towel: to pat the chickpea dry.
How to Cook this “Zucchini, Chickpea, Hummus Toast”
Step 1: Caramelize the onions
Step 2: Drain, rinse and dry the chickpea
Step 3: Cook the chickpea
Step 4: Cook the zucchini
Step 5: Toss the chickpea with half the onions and the raisins (the raisins are optional)
Step 6: Toast the bread
Step 7: Wash the mint leaves, pat dry and cut into thin long strips.
Step 8: Assemble the toast: bread, hummus, caramelized onions, zucchini, raisins. Top it off with the mint leaves and sesame seeds.
How do I eat this “Zucchini, Chickpea, Hummus Toast”?
It can be eaten as is, or accompanied with a side dish such as a simple vinaigrette salad or a small bowl of soup.
How do I store and reheat this “Zucchini, Chickpea, Hummus Toast”?
It cannot be refrigerated “as is” (= assembled) as it will lose the crispiness of the bread and it might get soggy if reheated BUT the different ingredients can be stored in the fridge and reheated separately AND THEN reassembled as a toast.
Further reading on topic
If you enjoy Toast, Chickpea or Zucchini recipes, check the links below:
- Honey Garlic Sweet Potato (Yams) And Mushrooms Garlic Toast
- Mango and Persimmon Ricotta Toast
- Zucchini, Mint, Turkey and Chicken Meatballs
- Curry, Ginger, Coconut Chickpea Soup
- Lemon Mint Chickpea Soup
Well, without further ado, scroll down for the detailed recipe and video instructions.
The Best Hummus, Zucchini Chickpea Toast
Course: Brunch6
servings20
minutes13
minutesIngredients
- Onions
2 Red Onions (150g)
1 tablespoon Olive Oil
15g tablespoon Butter
2 teaspoons Sugar
- Chickpea
1 can Chickpea
1 tablespoon Olive Oil
1 teaspoon Cumin
1 teaspoon Garlic Powder
½ teaspoon Oregano
¼ teaspoon Paprika
¼ teaspoon Salt & Pepper
- Zucchini
1 tablespoon Olive Oil
1 Zucchini (sliced or chopped)
2 Garlic Cloves (sliced)
Pinch Salt & Pepper
1 tablespoon Dried Raisins (soaked in warm water)
- Toast
2 Bread slices
4 tablespoons Hummus
6 Mint leaves (sliced)
1 tablespoon Pine or Sesame seeds (optional)
Directions
- Onions
- Heat up the olive oil and butter in a pan. Once melted and shimmering, spread the onions and stir until evenly coated.
- Add in salt. Lower the heat to medium-low and cook for 7 minutes, stirring occasionally, to avoid burning. (Add 1 tablespoon of water if they dry out too fast).
- Add in sugar. Stir and and cook for an additional 7 minutes until golden brown. Remove from the heat and set aside in a bowl/plate.
- Chickpea
- Rinse and drain thoroughly the chickpea. Spread on a paper towel for 3 minutes and pat them dry.
- In a frying pan heat up the olive oil. Once hot, add in the garlic powder, cumin, paprika, oregano. Lower to medium hot and cook while stirring for 2 minutes. Add in the chickpea and stir until fully coated. Add in 1 tablespoon of water, salt and pepper. Stir and cook for 5 minutes until they start to turn light brown and the water has evaporated.
- Add in half the onions and the raisins (the raisins are optional). Stir, cook for 3 minutes.
- Remove from the heat and set aside in a bowl/plate.
- Zucchini
- Heat the olive oil in the pan.
- Add the garlic. Cook for 2 minutes. Stir to avoid burning. Remove the garlic.
- Add the zucchini. Stir and cook for 5 minutes, until it starts to brown.
- Add in salt and pepper. Stir and cook for 3 minutes.
- Add in the chickpea/onion mix. Stir and cook for 2 minutes.
- Remove from the heat and set aside in a bowl/plate.
- Toast
- (If you have an oven) Preheat oven to 180°C. Place the bread on a baking sheet. Bake for 5 minutes, until the top is golden brown and crispy. Flip the slices and bake again for 4 minutes, until golden brown. Remove from the oven.
- (If you have a large toaster) Toast the bread.
- Wash the mint leaves, pat dry and cut into thin long strips.
- Assemble the toast: bread, hummus, caramelized onions, zucchini/chickpea/onion/raisins. Top it off with the seeds and the mint leaves.