A good ripe avocado is as rich and voluptuous as a thick smearing of butter, but a lot better for you. Here, that creamy texture is tweaked with cumin and tahini, and imbued with a magical crunch by the cheeky sprinkling of toasted chickpeas.
Serves 4
chickpeas 1 x 210g tin, drained and rinsed
olive oil 1 tbsp
ground cumin ¼ tsp
smoked paprika ¼ tsp
allspice a few pinches
salt and freshly ground black pepper
tahini 2 tbsp
lemon juice 1 tbsp
seeded or rye bread 4 slices
ripe avocados 2, peeled, stone removed and sliced
red onion ½ small, finely chopped
sprouted chia, radish or alfalfa a handful
dill a few sprigs, roughly chopped
Heat the oven to 180C fan/gas mark 6.
Use a clean tea towel to dry the chickpeas really well. Tip on to a lipped baking tray and bake for 10 minutes. Remove from the oven and drizzle with ½ a tablespoon of the oil. Scatter over the spices, season with salt and pepper, and toss to coat. Return to the oven for 10 minutes, or until golden and crispy, giving them a shake halfway through.
Meanwhile, make the tahini dressing. In a bowl, combine the tahini, lemon juice, remaining oil, a little salt and 2-3 tablespoons of cold water, to make a fluid but not too runny dressing.
Toast the slices of bread. Spread a spoonful of the dressing over each slice of toast. Top with the avocado slices, a little red onion, the sprouts and toasted chickpeas. Drizzle over the remaining dressing and scatter over the dill.
From Seriously Good Toast by Emily Kydd (Quadrille, £14). To order a copy for £12.32 go to guardianbookshop.com
