Ingredients
Method
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 hummus into the centre of each avocado. Top with harissa chickpeas, pomegranate, snow pea shoots and sprinkle with extra sumac.
Ingredients
Directions
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 hummus into the centre of each avocado. Top with harissa chickpeas, pomegranate, snow pea shoots and sprinkle with extra sumac.