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Chargrilled Avocado with Harissa Hummous

Yields4 ServingsPrep Time10 minsCook Time5 minsTotal Time15 mins

 2 x 400g tins chickpeas, rinsed and drained
 ¼ cup olive oil
 1 tbsp lemon juice
 ¼ cup tahini
 salt and pepper
 2 tsp harissa paste
 ½ tsp sumac, plus extra to serve
 4 avocados, halved
  cup pomegranate seeds
 1 cup trimmed snow pea shoots
1

Put one tin of chickpeas, 2 tablespoons oil, lemon juice, tahini, 1⁄4 cup water, salt and pepper in a small food processor, or use a hand-held blender, and process until combined and smooth.

2

Heat remaining oil in a large non-stick frying pan over high heat. Add the chickpeas, harisssa and sumac and cook for 2-3 minutes, or until lightly browned and warm.

3

Preheat a chargrill pan to high heat. Add a round piece of baking paper to the pan. Brush the avocado halves with oil and chargrill the cut side for 2 minutes or until lightly charred.

4

To serve, spoon the hummous into the centre of each avocado. Top with harissa chickpeas, pomegranate, snow pea shoots and sprinkle with extra sumac.

Nutrition Facts

Servings 4