Avocado hummus




  • 2 bunches asparagus, woody ends trimmed
  • 4 bagels, split
  • 125g haloumi, cut into slices crossways


  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 large ripe avocado, peeled, stoned
  • 400g can chickpeas, rinsed, drained
  • 2 tablespoon lemon juice
  • 1 tablespoon tahini


  • 1/4 cup coriander, finely chopped
  • 1/4 cup flat-leaf parsley, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 garlic clove, crushed
  • 1 teaspoon Moroccan seasoning


Step 1

To make the avocado hummus, toast the cumin and paprika in a small frying pan over medium heat for 1 min or until aromatic. Transfer to a food processor. Add the avocado, chickpeas, lemon juice and tahini and process until smooth. Season to taste.

Step 2

To make the chermoula, combine the coriander, parsley, oil, lemon juice, garlic and Moroccan seasoning in a small bowl. Season.

Step 3

Preheat a barbecue grill or chargrill on high. Add the asparagus and cook, turning, for 2-3 mins or until lightly charred. Transfer to a plate. Toast the bagels, cut-side down, on the grill for 1 min or until toasted.

Step 4

Cook the haloumi on the grill for 1 min each side or until charred. Transfer to a plate. Place bagels on serving plates. Spread with avocado hummus. Top with haloumi and asparagus and drizzle with chermoula.

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