Avocado Hummus Bowl with Toast


Makes: 4 servings 

Time: 15 Minutes

In this recipe, tahini, yogurt, and a selection of seeds breathe new life into the ubiquitous avocado toast. 


One 15.5-ounce can chickpeas, drained and rinsed

1 large, ripe avocado

¼ cup packed fresh parsley leaves, plus ¼ cup torn fresh parsley leaves

¼ cup tahini paste

2 tablespoons ice water

¼ cup fresh lime juice

1 small garlic clove

½ teaspoon ground cumin

½ teaspoon kosher salt, plus more for seasoning

2 tablespoons extra-virgin olive oil

½ cup whole-milk Greek yogurt

1 tablespoon toasted pumpkin seeds

1 tablespoon sunflower seeds

1 tablespoon hemp seeds

1 teaspoon toasted sesame seeds

4 slices rustic whole-grain toast, for serving


In a food processor, blend chickpeas, avocado, packed parsley leaves, tahini, ice water, lime juice, garlic, cumin, and ½ teaspoon salt until smooth, about 1 minute. With the motor running, drizzle in the olive oil until combined. Season with additional salt, if needed.

Set up four shallow bowls. Spread ¼ of the avocado hummus in the bottom of each, then top each with 1 tablespoon of yogurt. Sprinkle over torn parsley leaves and garnish with pumpkin seeds, sunflower seeds, hemp seeds, and sesame seeds. Drizzle over more olive oil and serve with toast.


Source: Furthermore 


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Naughty nibbles
He enjoyed long, romantic walks to the fridge so it was no surprise when he asked her to join him for a late night sojourn. After all, if we weren’t meant to have a glass of wine and a midnight snack, why would there be a light in the refrigerator?

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