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.
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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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