Not-your-average avo on toast

Because everyone loves a good avo on toast, why not add avo hummus too? Turn this quick-fix lunch into a brunch showstopper packed with flavour.

Less than 1 hour

Serves 4 / Makes 2 cups hummus


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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



  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.


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