Ultimate Toast Toppers

I absolutely love toast and flatbreads – you probably know that right? I thought it would be fun to create a post with some of my favourite toppings – I mean the combinations are endless but I think these are super special. 


My first – Pea mash with broad beans and tahini – This topping is green heaven – you can whip up the gorgeous pea mash in seconds and even better with some extra greens – broad beans and green tahini dressing. 


And how about – Harissa with dukka – Spread some of my amazing homemade Harissa paste and top with crunchy dukka – amazing. The Harissa isn’t too spicy but if you’ve added extra chillis you can stir in some plantbased yogurt. 


Or – Creamy butter bean hummus with roast tomatoes –  One of my classic and favourite toppers – smooth and creamy butter bean hummus and gooey popping roast cherry tomatoes – simple pleasures.


Bread options; Sourdough,  Flatbreads,  Soda bread

Other delicious toppings; Beetroot hummus Classic hummus Red pepper dip

I really hope you enjoy these! Let me know and tag me if you make them – I’d love to know what you think.

Much love, Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  6-8 servings
  30 minutes preparation time
   cook time

Ingredients

Pea mash with broad beans and tahini 
  • 250g peas defrosted by running them in a sieve under the tap 
  • 12g/Handfulfresh mint 
  • Juice 1/2 lemon 
  • 2 tbsp tahini 
  • 2 tbsp extra virgin olive oil 
  • 1/2 tsp sea salt

 

  • 4 tbsp broad beans – fresh or frozen defrosted
 
To make the tahini dressing; 
  • Juice 1 lemon  
  • Handful greens- mint, coriander, Basil, thyme, dill 
  • 2 tbsp tahini 
  • 2 tbsp extra virgin olive oil 
  • 3 – 4 tbsp water 
  • 1/2 sea salt 
  • Twist black pepper 
 
Fresh herbs 
 
Homemade Harissa with dukka 
 
For the Harissa 
Spice mix;
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 2 tsp coriander seeds
  • 1 tsp dried chilli flakes
 
  • 1 red pepper deseeded and chopped in half 
  •  2 tbsp tomato purée
  • 1  tbsp smoked paprika
  • 1 tsp garlic granules
  •  5 tbsp extra virgin olive oil 
  • 1 tsp white wine vinegar 
  • 1/2 tsp sea salt 
  • Juice 1 lemon 
  • Water to loosen 
Dukka
  • 100g hazelnuts or pistachios 
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 3 tbsp sesame seeds
  • 2 tbsp sunflower seeds or pumpkin seeds 
  • Big handful mint,thyme, coriander 
  • 1 tsp sea salt
  • 1/2 tsp chilli flakes
Fresh herbs 
 
Creamy butter bean hummus with roast tomatoes 
 
Butter bean Hummus 
 
For the butter bean hummus;
  • 1 can butter beans drained 
  • Juice 1/2 lemon 
  • 2 cloves garlic
  • 2 tbsp olive oil 
  • 1/2 sea salt 
  • 1 tbsp tahini 
  • 2 tbsp fresh thyme 
 
For the balsamic tomatoes; 
  • 250g cherry tomatoes 
  • Drizzle oil oil 
  • Pinch sea salt 
  • 1/2 tsp balsamic vinegar 
 
Fresh herbs 

Directions

Pea mash with broad beans and tahini 
To make the pea dip; 
  1. Add all the ingredients to a food processor or blender and blitz briefly to a chunky mash. 
 
To make the dressing; 
  1. Add all the ingredients to a mini chopper and blitz until creamy. 
Homemade Harissa with dukka 
For the Harissa; 
  1. Firstly toast the cumin, fennel, coriander seeds and chilli in a dry pan until fragrant, a couple of minutes. Now either crush in a pestle and mortar of blitz in a spice grinder. 
  2. Char-grill the pepper on a griddle pan (high heat) for aprox 15 minutes turning frequently until nice and charred on both sides. Set aside
  3. Now add all the ingredients to a food processor and blitz to a paste. 
  4. Transfer to a clean class jar with a lid. 
  5. Can be kept in the fridge for 1-2 weeks.
 
To make the Dukkah; 
 
  1. Put nuts, cumin seeds, coriander seeds and sesame seeds on to a baking tray lined with parchment paper
  2. Dry toast for aprox 8 minutes on gas mark 4/180C. Allow to cool.
  3. Add mint leaves, chilli & salt to a mini chopper and pulse on 1 second bursts.
  4. Check after each pulse as you don’t want it too finely chopped.
 
Creamy butter bean hummus with roast tomatoes 
 
To make the butter bean hummus; 
  1. Add the butter beans  into the your blender with the garlic, lemon juice, tahini and olive oil
  2. Blitz until smooth and creamy (aprox 2 minutes), add a little water to loosen.
  3. Season to taste and blitz again.
 
For the balsamic tomatoes; 
  1. Add the tomatoes, olive oil, salt and balsamic to a baking tray. Stir to coat. 
  2. Bake on Gas mark 4 /180c for 25 minutes. 
  3. Set aside. 

Thank you so much for following my blog and cooking my recipes!

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1 Comment

  1. […] dip options;  pea & mint, red pepper, baba […]

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