Creamy white bean spread makes a savory base for ripe avocado, bright lemon and spicy chili oil. Toasted seeds add a crunchy bite to every slice of sourdough toast.
Avocado on toast is already creamy and soft; that’s exactly why a second layer with a different flavor and texture works so well. White beans, roughly mashed with olive oil and lemon, make the toast more savory and add enough body to support the avocado without overpowering it. Use canned or jarred beans: drain and rinse them so the spread tastes clean and fresh. Lemon zest and juice bring fragrance and acidity, while olive oil keeps the beans smooth.
Keep the spread deliberately chunky. A fork or small potato masher gives you a spread with a few recognizable pieces of bean; a hand blender makes it smoother and can make the mixture feel a little firmer. Add the lemon juice gradually and taste before adding extra salt, since canned beans may already be lightly salted. If the spread is too thick to spread, stir in a teaspoon of water or extra olive oil. Mild, creamy cannellini beans are a great choice, but large lima beans work too.
Toast the seeds briefly in a dry frying pan. The heat makes them fragrant and crunchy, and they contrast with the soft avocado and beans. Stay nearby and shake the pan regularly: small seeds color quickly. Sunflower seeds are an easy choice; pumpkin seeds give a bigger, firmer bite. Sesame seeds work too, but toast them for less time and watch carefully so they don’t burn. Chili oil adds heat and a rich, oily note; start with a little if you’re not sure how spicy yours is.
Sourdough bread holds the generous layer of toppings well and develops a sturdy crust in a toaster or grill pan. Slice the avocado just before assembling the toast so the flesh isn’t exposed to the air for long. A ripe avocado should give slightly when pressed gently, but it shouldn’t be mushy. Parsley adds a fresh, green note; use cilantro instead if you prefer. Serve the toast right away, perhaps with a simple green salad or some raw vegetables. If you make extra white bean spread, cover and refrigerate it, and use it within two days; stir before serving.
Put the drained white beans in a bowl. Add the lemon zest, lemon juice, olive oil and salt. Mash with a fork until you have a coarse, spreadable cream. If needed, add a small splash of water or extra olive oil and taste.
Toast the sunflower seeds in a dry frying pan over medium heat for 2–3 minutes, shaking the pan regularly. Transfer them out of the pan as soon as they’re golden and fragrant.
Toast the sourdough in a toaster or grill pan until the outside is crisp. Meanwhile, halve the avocados, remove the pits and slice the flesh.
Spread a generous layer of white bean cream over the warm toast. Arrange the avocado on top and finish with parsley, toasted sunflower seeds, chili oil and black pepper. Serve right away.
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