Breakfast & Brunch
Whole Grain Toast with Smashed Chickpea and Tahini
About this dish
This isn't just a toast; it's a study in texture and umami layering. Creamy tahini meets the earthy pop of chickpeas, brightened with lemon and a hint of cumin, all on a crisp whole-grain base.
Pim's methodical approach ensures every bite delivers a perfect balance of nutty, tangy, and savory notes.
Ingredients
UK and US measurements are both included for every recipe.
whole grain bread
grain2 slices
cooked chickpeas
protein1 ½ cups (250 g)
Imperial measurement: 1 ½ cups
tahini
other3 tablespoons
fresh lemon juice
fruit1 ½ tablespoons
olive oil
fat1 tablespoon
ground cumin
spice½ teaspoon
smoked paprika
spice¼ teaspoon
garlic
vegetable1 small clove
salt
seasoning½ teaspoon
black pepper
spice¼ teaspoon
fresh parsley
herb1 tablespoon
toasted walnuts
other1 tablespoon
hot water
liquid1-2 tablespoons
Method
Mash the chickpeas
PT2MIn a medium bowl, add the chickpeas. Using a fork or potato masher, mash them until broken down but still with some whole pieces for texture. You want rough, not hummus-smooth.
Make the dressing
PT2MAdd the minced garlic, lemon juice, olive oil, cumin, smoked paprika, and salt to the mashed chickpeas. Stir to combine. Add about 1 tablespoon of hot water and mix, adding more if needed to reach a creamy, spreadable consistency. Season with pepper to taste.
Add tahini and adjust
PT1MStir in the 3 tablespoons of tahini until well incorporated. Taste and adjust for salt and lemon. The mixture should be bright and nutty. If it seems dry, add a little more hot water or olive oil. Set aside.
Toast the bread
PT3MToast the bread slices in a toaster or under the broiler until golden and crisp.
Assemble the toasts
PT1MDivide the chickpea mixture between the toasted bread slices, spreading it evenly.
Garnish and serve
PT1MDrizzle each toast with extra tahini, then sprinkle with fresh parsley and walnuts if using. Serve immediately while the toast is crisp.
Equipment
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Nutrition facts
Tips
- For the best texture, reserve a handful of whole chickpeas and smash them back in after you've mashed the rest. It adds nice contrast.
- Toasting the bread and preparing the chickpea spread can happen simultaneously. While the toaster works, you can mash and season the chickpeas.
- If you prefer a bit of heat, add a pinch of crushed red pepper flakes or a drizzle of chili oil when garnishing.
- The smashed chickpea mixture can be made ahead and stored in the fridge for up to 3 days. Bring to room temperature and loosen with a little water before using.
Serving suggestions
- Serve this toast for a quick breakfast or a light, satisfying lunch. Pair it with a side salad of leafy greens and maybe a few slices of cucumber for extra crunch.
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Recipe by
Pim Saelim
Specialises in Thai cuisineThis Pim is a food scientist who weighs her fish sauce.
Describe yourself in three words: Methodical, geeky, lives for umami metrics.