Avocado hummus

Ingredients

• 4 portionsArabic bread
• 2avocados
• juice of 1/2lemon
• 200 gcherry tomatoes
• 1spring onion
• 2 tablespoonsextra-virgin olive oil
• to tastesalt
• to tasteblack pepper
• 400 gpre-cooked chickpeas from a jar
• 2 tablespoonstahini
• 2 tablespoonsstrained lemon juice
• 1 clove, peeledgarlic
• 1 teaspoonground cumin
• 30 mlextra-virgin olive oil
• to tastesalt

Instructions

1. 1

   Blend the hummus

   Start by making the hummus. Blend the well-drained chickpeas with the tahini, 2 tablespoons of strained lemon juice, 1 peeled garlic clove, the cumin, salt, 2 tablespoons of extra-virgin olive oil and 2–3 tablespoons of the chickpea canning liquid.

2. 2

   Prepare the toppings

   Once the mixture is smooth and even, set it aside. Prepare the other ingredients.

3. 3

   Slice the avocados

   Halve the avocados lengthways and remove the stones. Peel them and cut into slices about 1 cm thick.

4. 4

   Keep the skin

   If you prefer the look, leave the skin on the avocado slices and remove it later.

5. 5

   Cut the vegetables

   Squeeze the juice of half a lemon over the avocado slices to help prevent browning, then set them aside. Wash and slice the cherry tomatoes. Trim and rinse the spring onion, pat it dry, then finely dice it.

6. 6

   Warm the bread

   When all the ingredients are ready, heat the Arabic bread in a non-stick frying pan for 1–2 minutes on each side.

7. 7

   Use the oven

   Alternatively, warm the Arabic bread in an oven preheated to 180°C for 5 minutes, until slightly crisp.

8. 8

   Assemble the bread

   Spread a generous layer of hummus over each portion of Arabic bread. Arrange the avocado slices on top, add the tomato slices and finish with the diced spring onion.

9. 9

   Season and serve

   Drizzle with extra-virgin olive oil, add a sprinkling of black pepper and a pinch of salt. Serve the avocado hummus.

What is avocado hummus?

Hummus is a Middle Eastern chickpea dip, commonly blended with tahini, lemon and garlic. This version turns it into a bread-topped dish, adding avocado, tomatoes and spring onion for freshness and contrast.

The smooth chickpea base and soft avocado work well against lightly crisped Arabic bread. Lemon lifts the rich ingredients, while cumin gives the hummus its warm, earthy note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 19g protein, 78g carbs, 31g fat.

Chickpeas and Arabic bread provide most of the carbohydrates, while avocado, tahini and olive oil contribute much of the fat. Chickpeas and tahini also provide some protein. To balance the plate, serve a portion with extra salad or crunchy vegetables on the side.

The chickpea base

Drain well: excess canning liquid can make the dip loose, so add only the stated 2–3 tablespoons as you blend. Keep the chickpeas’ liquid to hand for that purpose.

Blend smooth: give the chickpeas, tahini, lemon, garlic, cumin, salt and oil enough time to form an even cream. Scrape down the sides if needed, then set the hummus aside while you prepare the toppings.

Avocado and lemon

Slice evenly: pieces about 1 cm thick are easy to arrange over the hummus and hold their shape. Handle ripe avocado gently so the slices stay intact.

Add lemon: coating the cut surfaces with the juice of half a lemon helps slow browning. Keep the avocado aside until the bread is ready, then assemble soon after slicing.

Warm the bread

Frying pan: heat the bread for 1–2 minutes per side in a non-stick pan. It should feel warm and may pick up a little crispness without becoming brittle.

Oven: the alternative is 5 minutes at 180°C, until the bread is slightly crisp. Choose one method; the recipe does not require heating it both ways.

Build the topping

Spread generously: cover each bread portion with a substantial layer of hummus so the toppings have a soft base. Arrange the avocado and tomato over it, then scatter the diced spring onion.

Finish lightly: a drizzle of olive oil, a little black pepper and a pinch of salt bring the components together. Add the seasoning just before serving so the bread does not sit under the toppings for too long.

Serve it as a meal

Serve the bread warm, as a sharing dish or a light meal. A crisp green salad or sliced cucumber alongside gives the plate a fresh counterpoint without competing with the hummus.

Recipe notes & tips

• Drain the chickpeas thoroughly and reserve some of their liquid for blending.
• Add the chickpea liquid gradually so the hummus stays thick enough to spread.
• Use ripe but still-firm avocados for slices that hold their shape.
• Warm the bread shortly before assembling so it stays pleasantly crisp.
• Dice the spring onion finely to distribute its sharp flavour across the topping.
• Season the assembled bread just before serving.

Variations

• Herby finish: scatter chopped parsley or coriander over the assembled bread.
• Spicy topping: add a little chilli flakes with the black pepper.
• Extra crunch: sprinkle toasted sesame seeds over the hummus and avocado.
• Cucumber side: serve with sliced cucumber for a cool, crisp accompaniment.
• More lemon: add a little extra lemon juice to the hummus if you prefer a brighter flavour.

Common mistakes to avoid

• Loose hummus: add the chickpea liquid a little at a time rather than all at once.
• Brown avocado: coat the slices with lemon juice and assemble soon after cutting.
• Overheated bread: warm it only until slightly crisp so it remains easy to eat.
• Uneven slices: cut the avocado to a similar thickness so it is simple to arrange.
• Soggy bread: assemble just before serving instead of leaving the toppings on the bread.

How to store

Store leftover hummus in a covered container in the fridge for up to 3 days. Keep sliced avocado, tomatoes and bread separate where possible; the assembled bread is best eaten straight away, and bread can be warmed briefly in a pan or oven before serving.

Frequently asked questions