Avocado hummus bruschetta with dukkah
Starters should never be boring and this bruschetta will definitely not disappoint.
Canned chickpeas, rinsed and drained
185 g, (buy 1 x 310g can)
½ small, (100g) chopped
64 g, (8 slices) lightly toasted
1 tbs, hazelnut
½ cup(s), (micro varieties) or rocket to serve
- Rinse and drain chickpeas. Process chickpeas with lemon juice and tahini in a food processor until a smooth paste forms. Add avocado and process until smooth. Season with salt and pepper.
- Lightly toast 8 slices of sourdough baguette.
- Spread avocado hummus evenly over each bread slice. Sprinkle with hazelnut dukkah and micro herbs or baby rocket leaves to serve.
TIP: Make hummus as close to serving as possible, as it may turn brown on standing.