Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
8 Ingredients
Number of servings
12
- 1 large avocado, peeled and chopped
- 2 medium zucchinis, thinly sliced lengthways with a mandolin or vegetable peeler
- 5milliliter olive oil spray
- 400grams can chickpeas, rinsed and drained
- 1 lemon, juiced
- 2tablespoons tahini
- 1 Woolworths sourdough loaf, cut into 1.5cm-thick slices
- 1/2 cup mellow olive oil
Nutrition per serving
1100kJ
Protein
6.4grams
Sugars
2.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Combine zucchini slices and 1 tablespoon of the olive oil on a large tray, toss to coat. Season.
Step 2 of 4
Cook zucchini on a preheated grill pan over high heat for 1 minute, turning or until softened. Transfer to a baking paper-lined tray.
Step 3 of 4
Process chickpeas, tahini, lemon juice and remaining 100mls oil in a food processor until smooth. Add avocado and process until combined. Season. Makes about 21/4 cups.
Step 4 of 4
Spray each side of the bread with olive oil. Toast the bread on preheated chargrill pan on each side until toasted, spread with avocado hummus and top with zucchini. Tip 1: Avocado hummus is great served with sliced vegetables as a dip. Tip 2: Spread the avocado hummus over wraps for school lunch boxes. Tip 3: Avocado hummus is best eaten within 1 day of making, store, covered closely with plastic wrap in a jar in the fridge.
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