Edamame Avocado Toast

Did I just hear somebody say plant-based foods are boring and have no exciting flavors? Sorry! You are absolutely wrong. Whole Food plant-based foods are full of flavors, textures, and colors. Above all, they are very nutritious, healthy,  and sustainable. People often ask me if I only eat plants and fruits and the answer is NO. One can incorporate whole grains, seeds, nuts, green leafy vegetables, fruits, and tofu. I know the list is long but very flavorful. 

Avocado on board
Avocado on board” by Kjokkenutstyr.net is licensed under CC BY-SA 2.0.

I also love to travel to different parts of the world with my family. Food takes you back to your travel destination.  When I travel I make sure I visit the local grocery store or farmers market. I believe food is a medium to connect with each other.

We can find so much about our cultures and traditions through food. Food brings the communities together. I had never tried hummus while growing up in India. We were very focused to eat only Indian food. When I came to the US I tried hummus and totally fell in love with this delicious dip. Then I thought to be creative and make some changes to traditional hummus and made it whole food plant based without oil.

11/07/09 - Edamame Hummus
11/07/09 – Edamame Hummus” by trpnblies7 is licensed under CC BY-NC-ND 2.0.

Let’s give some twists to a typical hummus toast.  First, let me explain a little about hummus. Hummus is originally from the Middle East. Hummus is eaten as a spread on sandwiches or a dressing on salads or with crackers and pita bread. Hummus tastes great with vegetables. It’s my all-time favorite way to eat. My kids enjoy dipping vegetables in hummus and enjoy veggies any time. It’s a great way to incorporate vegetables into your diet. Traditionally hummus is made with chickpeas, tahini, and olive oil. Tahini is a sesame paste. Store-bought hummus is loaded with preservatives, oils, and very high salt content.

Sprouted Whole Grain Bread Ezekiel 4:19
Sprouted Whole Grain Bread Ezekiel 4:19” by artizone is licensed under CC BY-NC-ND 2.0.

In this new twist, I have added edamame, garlic, avocado, tahini, chickpeas, and fresh lemon juice. There is no need to add anything which is processed. Without adding olive oil, hummus tastes great. Any type of oil is not good for the human body. It impairs the arteries. Avocado and tahini have natural fats,  then why jam out arteries with extra fat or bad fat in our diets? Nature has blessed us with a great selection of fruits and vegetables. So let’s nourish yourself with these great options around us. Chickpeas, tahini, and avocados are good sources of plant proteins. The best part is hummus is very convenient and easy to make at home and stored in the refrigerator for a longer period. Many variations are possible with hummus recipes. If you like you can add beets, jalapenos, bell peppers, fresh herbs, spices, etc. One just needs to be creative because possibilities are endless. In this hummus, I explored different flavors with avocado and edamame. Guess it turned out very creamy and rich in texture and flavor without adding olive oil. Let me share my hummus recipe with a twist. If you like it spicy you can sprinkle cayenne pepper or paprika for some extra kick.


1 cup shelled edamame; thawed
1 avocado; pitted 
1 can chickpeas; no salt
2 tbsp tahini
Sea salt; adjust to taste
Lemon juice; 2 tablespoon
Ground black pepper: adjust to taste
1 tbsp beets; shredded (optional)
1 tbsp carrots: shredded (optional)
2 slices of bread; whole wheat or sprouted


  1. Drain a can of chickpeas. Transfer the chickpeas to a small mixing bowl.
  2. Carefully cut the avocado. Remove the pit. Scoop the flesh with a spoon and add to the chickpea bowl.
  3. Add shelled and thawed edamame to the chickpea bowl.
  4. Transfer all the ingredients from the mixing bowl to the blender jar.
  5. In the blender jar add tahini, sea salt, lemon juice, and ground black pepper,
  6.  Close the lid of the blender jar and turn on the blender to make a smooth paste.
  7. Once the hummus is ready, transfer it to a storage container.
  8. Take two slices of bread and put them in a bread toaster or bread oven. Adjust the toaster setting according to the given instruction. You can brown and crisp the bread according to your own preference. 
  9. Once the toast is ready with the help of a spoon, spread the hummus on the toast.
  10. Garnish with shredded beets or radish or your preferred vegetable.
  11. This recipe is so versatile that it can be enjoyed for breakfast, lunch, or dinner
  12. Another great way to enjoy it is with crackers and vegetables.
Edamame Avocado Hummus Toast © 2022 by Nidhi Bansal is licensed under CC BY-ND 4.0

Pinto Bean Tostadas

It is time for Taco Tuesday in my family where I get to make something from the Mexican and Latin American kitchens. This time I wanted to adventure into Tostadas. The Mexican pallet is so close to the Indian pallet with the ingredients and spices. I am no expert in Mexican cooking but I manage my way through with the help of my peers on online. My family likes it.

– 1 Cup Pinto Beans; Soaked 7-8 hours or 1 can Pinto Beans
– 1/3 Cup Green Bell Pepper; Chopped
– 1 tbsp garlic; finely chopped
– 1 tbsp jalapeno; finely chopped
– 1 small white onion; finely chopped
– 1 tsp Apple Cider Vinegar
– 2 tbsp Cholula Hot Sauce or Any preferred Mexican Hot Sauce
– Sea Salt (to taste)
Yellow Corn Tortilla (Any number of pieces you prefer)

– Finely Chopped (Raddish, Jalapeño, Red Cabbage, Cilantro, Red or White Onion)

– Boil the soaked beans with 2 cups of water or if you using pre-prepared beans, drain the water from the beans.
– Heat the small size saucepan on medium heat.
– Add onions and garlic together. Cook for 5-7 mins. Notice onions turning light brown in color. Add a few spoons of water if sticking to the saucepan.
– Add chopped green bell pepper to the saucepan and cook with onions.
– Add and mash the pinto beans with chopped jalapeño in the saucepan
– Add sea salt, apple cider vinegar, and Cholula sauce to the vegetables and beans. Mix all the ingredients.
– Cover the lid and cook for 3-4mins.
– (In the meanwhile) preheat oven to 350 F degrees and toast the yellow corn tortilla. Time may depend on brand and type of Tortilla. Please monitor to make sure it’s crisp.
– On the crisp tortilla, spread few spoons of retried beans and garnish with your choice of toppings.


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