Olive hummus and avocado cream toasts
Total time35 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 35 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Nut-free and 5 more Indicative dietary requirements
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Starter
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Bread 8 slices 240 g
- Chickpeas cooked and drained 200 g
- Black olives pitted 100 g
- Garlic 3 g
- Lemon juice 40 ml
- Extra virgin olive oil 20 g in each mixture 60 g
- Tahini 30 g
- Cumin 2 g
- Avocado flesh 180 g
- Egg 50 g
- Greek yoghurt 30 g
- Lime juice 20 ml
- Fresh coriander 10 g
- Pickled pearl onions 60 g
- Olives pitted 30 g
- Pickled green chillies 40 g
- Sun-dried tomatoes in oil drained 40 g
- Parsley 3 g
- Salt 2 g
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Method
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Boil the egg for 10 minutes, cool and peel. Blend the chickpeas with black olives, tahini, garlic, lemon juice, cumin, 20 g oil and some salt. Set aside the hummus.
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Blend the avocado, egg, yoghurt, lime juice, coriander and another 20 g oil. Season with salt and keep covered and chilled. Chop the pickled onions, green olives, pickled chillies and sun-dried tomatoes; mix with parsley and the final 20 g oil.
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Toast the eight slices of bread. Spread with hummus, add the avocado cream and spoon over the pickles. Serve two freshly assembled toasts per person.
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