Sun-Dried Tomato Hummus Toast with Asparagus

Want a quick, lazy breakfast for the weekend and feel like devouring something savoury? This sun-dried tomato hummus toast with asparagus will certainly hit the spot!

I know I’m not the only one that feels this way when I say that most mornings I have no clue what I want to eat. Some days the thought of porridge makes me want to gag, but other mornings that’s what I’m craving. I find that I have a super sensitive gut and need to be careful about what I eat first thing.

Skipping breakfast works at times, just having a herbal tea or something similar. But other days I’m so hungry I could devour a big breakfast with the lot! With this recipe, I found a happy medium.

It’s filling, creamy, and full of flavour. You can batch make the hummus to have it sitting in the fridge if you don’t have the time to make a fresh batch.

sun-dried tomato hummus

What else can you have the hummus with?

This sun-dried tomato hummus recipe will actually serve 3ish people, so if you make breakfast for yourself, this can be a staple in the fridge for breakfast or as a snack. The other vegetables you can try making it with instead of asparagus are:

  • Grilled zucchini (courgette)
  • Grilled eggplant (aubergine)
  • Corn
  • Green beans
  • Roasted bell peppers (capsicum)
  • Broccolini

sun-dried tomato hummus

The hummus can also have some variations. You can add roasted pumpkin, or beetroot to it instead of the semi sun-dried tomatoes. Herbs and microgreens are also always a great way to get more nutrients.

The options are honestly endless! Or if you feel like keeping it ultra-simple, omit any flavour and just keep it as a traditional hummus!

Any suggestions of how you like to have it, add it in the comments below.

Sun-Dried Tomato Hummus Toast with Asparagus

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Can I make this without a food processor? 

If you have a good-quality blender, you should be able to use that. You might just need a little bit of water to get it going. 

I would recommend that you use a food processor as the results will be much nicer. There are so many delicious things you can make using a food processor. I honestly couldn’t live without mine. I use it at least 3-4 times a week and love it for salads, making patties like these ones and desserts (mostly raw ones). 

sun-dried tomato hummus

Recipes you’ll also love:

  1. Vegan Falafel Wrap
  2. 5-Ingredient Chunky Avocado Dip
  3. Quick & Easy Vegan Lentil Salad
  4. Roasted Garlic And Pumpkin Dip
  5. Spiced Quinoa and Eggplant Rolls (GF)

If you try this recipe, let me know! Would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest

Sun-Dried Tomato Hummus Toast with Asparagus

Sun-Dried Tomato Hummus Toast with Asparagus

Prep Time: 10 minutes
Total Time: 10 minutes

This sun-dried tomato hummus is the perfect vegan snack or breakfast spread. We love this hummus recipe with asparagus on toast.



  • 1 can (425g/14.99oz) chickpeas, drained and washed
  • 3 cloves of garlic, peeled
  • 2 tbsp unhulled tahini
  • 2 tbsp lemon juice (Juice of half a lemon)
  • 1 cup of sun-dried tomatoes
  • 2 tbsp of oil from the sun-dried tomatoes or olive oil
  • 1/4 tsp salt
  • Pepper to taste

The rest: (optional)

  • 2 thick slices of rye sourdough or any other denser bread
  • 2 tbsp rice bran, grapeseed or sunflower oil
  • 2 bunches of asparagus, snap off around 2 inches from the bottom.*
  • 3 cloves of garlic, chopped
  • Salt and pepper to season


  1. For the hummus, place all ingredients and half of the sun-dried tomatoes in a food processor and blend for about 1 minute until smooth. You may need to stir a couple of times to push all the ingredients around to get the right consistency. If there is not enough liquid in there, add a little bit of water.
  2. Add in the second half of the sun-dried tomatoes and pulse a few times. You want them to be blended but still chunky.
  3. When the hummus is done, set aside.
  4. In a frying pan on medium-high heat, add the oil and asparagus. Fry for about 2 minutes, tossing occasionally.
  5. Then add in the garlic and season. Turn and toss all ingredients in frying pan until the asparagus starts to lightly brown.
  6. Toast the bread and then spread the hummus nice and thick on top.**
  7. Add the asparagus and sprinkle with nigella seeds and parsley if desired.


*The way that I prepare my asparagus is by testing how far down the asparagus I can go by bending it slightly and waiting for it to snap. Compost the hard, woody part at the bottom and use the rest.

** You will have some left over hummus that you can save for another time or to make for three. If making for three serves, spread the rest of the hummus on another piece of toast and split the asparagus beteween the three serves of bread.

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