This recipe is both refreshing and light, but it also packs the punch that chilli always delivers. I love to cook this recipe as a light and healthy snack or as a starter to impress my guests.
Avocado Rose on Grilled Multi-Seed Bread, with Avocado & Lemon Hummus, Sugar-Snap Peas, Radish, Chilli and Asparagus
- FOR HUMMUS
- 400g tin of chickpeas, drained
- 1 clove of garlic
- 1 tbsp tahini
- 5 tbsp olive oil
- 1 juice of a lemon
- 1 ripe avocado - half for the hummus and half for the rose topping
- 1 pinch salt
- 1 pinch pepper
- FOR SERVING SUGGESTION
- Sugar-snap peas
- 1 loaf of multi-seed bread
- chilli flakes, watercress & lemon, for decoration
Place the ingredients listed above into your blender and pulse until smooth.
Slice your bread to your preferred thickness, coat in olive oil and grill on both sides in a hot griddle pan. Once the bread has toasted evenly, sprinkle it with a little salt and pepper.
Spread the hummus on the grilled bread, and top it with the other half of the avocado. Look for online tutorials on how to sculpt it into a beautiful rose.
Lightly cook the asparagus, sugar snap peas and radishes, then decorate with some dried chilli flakes, cress and lemon.