avocado, hummus & sprout tartine


This is one of my go-to meals. It’s adaptable to what you have on hand and it fits the mold for breakfast, lunch or dinner. All you need is a hearty slice of toast, a flavorful spread, some smashable avocado, and a heap of fresh vegetables. Add a fried egg and call it breakfast or a side soup or salad and you’ve got dinner.

This particular combo is one of my favorites. Garlicky hummus and avocado are particularly complimentary. The fresh sprouts, carrots and radish add crunch and sweet earthy flavors. As a kid, sprouts were repulsive, and growing up in the hippy community of Puna, they seemed to be on everything. Now, they are one of my favorite ingredients, and it’s nearly impossible to find them on a menu in NYC. Luckily they are easy to find at the grocery, and can be made at home with ease (more on this later).

I had the pleasure of taking a class from the wonderful Sarah Britton of My New Roots while she was visiting NYC last year. What stuck with me the most from that afternoon was her short blurb on sprouts and sprouting. She explained that each little sprouting seed, nut or grain has all of the nutrients, vitamins and energy needed grow into a healthy plant. All of this goodness and potential is densely packed into each and every itty-bitty sprout, making them a concentrated source of nutrition. Sprouts are loaded with vitamin A, vitamin C, vitamin K and B vitamins. They are rich in minerals such as iron, magnesium, potassium and calcium. Sprouts contain omega-3 fatty acids, dietary fiber, and live enzymes that act as powerful digestive aids. Sprouts are surprisingly high in protein, and provide your body with essential amino acids that are needed for healthy cell growth.

avo (1 of 1)
any time tartine
  • a slice (or two) of whole grain toast
  • heaping spoonful of hummus
  • 1 carrot, grated
  • a few radishes, thinly sliced
  • half an avocado
  • handful of sprouts
  • salt and pepper

Make a batch of hummus ahead of time and store in the fridge for up to a week. You can find the recipe here.

Prep and clean vegetables. Toast bread, and layer your tartine as desired. Top with a sprinkle of salt and fresh ground pepper.