Not-your-average avo on toast

Ingredients:

Avo hummus:

• 1 can (400g) chickpeas, rinsed, drained and skins removed 
• ¼ cup (60ml) tahini
• 4 cloves garlic, roughly chopped 
• 3 Tbsp (45ml) lemon juice
• ½ cup (125ml) parsley leaves
• ½ cup (125ml) basil (stems removed)
• 1 ripe and ready avocado, diced
• 2 Tbsp (30ml) olive oil 
• Salt and milled pepper

For toast:

• 2 cans (400g each) chickpeas, rinsed
• 2 Tbsp (30ml) olive oil + extra for frying
• 2 Tbsp (30ml) lemon juice
• 1 Tbsp (15ml) each smoked paprika and cumin
• ½ coil (100g) chorizo
• 8 slices sourdough bread, buttered
• 1 large tub (250g) PnP regular or avo hummus
• 2-3 avocados
• Parsley, for serving

Method:

1. Preheat oven to 200° C.
2. For avo hummus, combine all ingredients except olive oil in a bowl or blender and blitz until smooth.
3. Add olive oil and season.
4. Cover with clingfilm directly on hummus and keep refrigerated for up to a day until serving. 
5. Toss chickpeas with oil, lemon juice and spices on a baking tray.
6. Roast, tossing regularly for 20-35 minutes or until crispy. 
7. Heat a glug of oil in a pan, slice chorizo and fry until crispy. 
8. Toast bread in a pan or sandwich press. 
9. Top toast with hummus, chickpeas and chorizo. 
10. Drizzle with paprika-spiced oil from the pan. 
11. Cut avos in thin slivers and top the toast with them – create an avo rose if you like (see below).
12. Scatter with parsley and serve.

For a step-by-step on how to make avo roses, click here.