Middle Eastern avocado toast



Ingredients 10
Servings 4
Time 15 mins

Ingredients

  • seeded multi - grain bread or sourdough rye toast
  • cannellini bean hummus
  • avocado slices
  • fresh lemon juice
  • dukkah for scattering on top
  • sorrel or micro herbs (optional)
  • 250
    g
    tomatoes - halved
  • 1
    Tbs
    olive oil
  • salt and cracked black pepper
  • 1
    Tbs
    pomegranate molasses
 

Method

25 mins
 

Preheat the oven to 200º C. Line and grease a small baking sheet.

Lay the tomatoes on the tray, cut side up. Drizzle with olive oil and season with salt and pepper.

Roast for 20-25 minutes. Remove from the oven and drizzle with pomegranate molasses.

Spread a thick layer of hummus on warm toasted bread. Top with avocado slices and roasted tomatoes.

Scatter generously with dukkah and a few sorrel sprigs.

Reprinted with the permission of Bibby's Kitchen@36. To see more click here.

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ALSO TRY:

Low carb shrimp toast

10 mins For the shrimp toast, line a tray with baking paper. Combine the shrimp meat, onion, chili, egg, garlic, salt and pepper in a food processor and blend until a smooth paste forms. Spread the mixture onto the bread slices and top each off with some sesame seeds.

 

 

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