Can’t you get enough of that one lunch classic, the avocado toast? This food trend emerged in Paris and has traveled the world since then. From New York to London, and even in Amsterdam; avocado toast is trending all over the world! However, are you ready for something new? I discovered the most healthy, tasty and easy to make vegetables spreads, and I can assure you, they are so much better than the basic avocado toast!
1. Fresh Pumpkin spread
You need: 450g pumpkin (sliced) – 5 tbsp olive oil – 1 onion (chopped) – 1 tbsp fresh ginger (grated) – 1 clove garlic (chopped) – 1 tbsp lemon juice
Fry the onion in 2 tbsp olive oil for 5 minutes. Add the chopped garlic and grated ginger and fry for another 2 minutes. Add the pumpkin and put the lid on the pan. Let the mixture stew for about 20 minutes, so the pumpkin is cooked properly. Add 3 tbsp of olive oil and blend it into a smooth and tasty spread. Flavor with the lemon juice and salt.
2. Spread of red beets and yogurt
You need: 3 red beets (precooked) – 2 cloves garlic (chopped) – 240g Greek yogurt – 2 tbsp olive oil
Mash the red beets, garlic, Greek yogurt and olive oil until it’s smooth. Flavor with salt, if you think the spread needs it, and you’re done. It’s that easy ;) ! This spread is delicious on toast or rice cake and is totally Instagram proof thanks to its amazing color.
3. chunky Spread of artichoke, chickpeas and basil
You need: 30 g chickpeas – some fresh basil – 1 clove garlic – 300g artichokes – 2 tbsp olive oil – 1 tbsp lemon juice
Blend the chickpeas and garlic. Chop the artichokes and basil and add it to the chickpeas with the olive oil and lemon juice. Serve the spread on warm toast and complete the dish with some fresh basil leaves.
4. Eggplant spread
You need: 3 medium eggplants – 4 cloves garlic (chopped) – fresh thyme – 4 tbsp olive oil – 2tbsp olive oil – salt – pepper
Preheat the oven to 200 degrees. Cut the eggplants in half lengthwise and place them cut side up on a baking sheet (with baking paper). Make small incisions in the eggplants and put the garlic and fresh thyme in it. Sprinkle the eggplant with 2 tablespoons olive oil and salt. Bake the eggplants for 60 minutes in the oven and then let it cool of for 20 minutes. Scoop out the flesh of the eggplant and put it in a blender, together with the remaining olive oil, lemon juice, salt and pepper. Blend the mixture until it’s a smooth spread. So delicious!
5. Spread of peas and fresh mint
You need: 250g peas – 1 cloves garlic – 20g Parmesan cheese (grated) – 5g fresh mint – 3 tbsp olive oil – 2 tbsp lemon juice
Put all of the ingredients into a blender and blend it! The spread doesn’t have to be perfectly smooth, it tastes even better when it’s a little chunky. This spread is amazing on a fresh toast with some goat cheese!
Which spread are you going to try? Leave a comment and let us know!
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