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Avocado Hummus Bruschetta CLOSE WINDOW WHAT YOU NEED For the Hummus: 2 large avocados 1 tin of chick peas 1 tub of Garlic and Herb Creamy Sheese The juice of 1 lemon Fine sea salt and milled black pepper 2 tablespoons of olive oil
For the Bruschetta: 1 granary French stick (or the bread of your choice, traditionally Ciabatta) 2 cloves of garlic (peeled) A bottle of good extra virgin olive oil |
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HOW YOU DO IT Hummus: 1 Put the drained tin of chick peas, lemon juice and olive oil into a blender and mix for a few minutes.
2 Skin and de-stone your avocado, then scoop out the flesh with a spoon and put into the blender. Add the Garlic and Herb Creamy Sheese and blend for couple more minutes until everything is mixed into a paste.
3 Taste and season with sea salt and ground black pepper. To make the hummus less thick just add more lemon juice. The hummus is perfect for a party dip – great for dipping tortilla chips into, baby carrot slices or celery (it’s also great as an alternative to peanut butter for kids). Bruschetta: 1 Cut your bread depending on the occasion. I’ve prepared mine (see the photo) for 6 hungry people looking for their lunch, so I’ve chosen to present this as a tasty alternative to a sandwich. If you are making the Bruschetta as canapés for a party – cut the bread into discs (across the width of the French or Ciabatta loaf).
2 Brush your bread with the olive oil, then toast under a hot grill (or bake in the oven).
3 Once crispy and golden brown, rub your garlic clove into both sides. If you’re short on time use garlic salt, it works just as well, it’s just less fun.
PRESENTATION 4 Lavish the avocado hummus onto the Bruschetta. I've decorated mine with sweet red pepper slices and Greek basil (because the leaves are tiny and full of flavour). For canapés you can let your imagination run wild. 5 Finally, decorate the top as you like: chopped cubes of tomato look nice as a topping, almond stuffed olives, or little fried mushrooms. Roasted pine nuts are delicious and wonderfully savoury. I fry mine in a pan with some sea salt and balsamic vinegar. Some grated Smoked Cheddar style Sheese gives an added dimension too. If you want some spicier hummus, use the Mexican style Creamy Sheese, and add a little tomato puree when blending. If you want more of a distinctive hummus flavour then add a little tahini and decorate with toasted sesame seeds.
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