Jazz up your breakfast or lunch with this recipe for Middle Eastern Avocado Toast with hummus and dukkah

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)
250g tomatoes, halved
1 tablespoon olive oil
salt and cracked black pepper
1 tablespoon pomegranate molasses

How to
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.

Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email diannebibby@gmail.com.

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