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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

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.


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.


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.


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