Ingredients
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
⅓ cup pomegranate seeds
1 cup trimmed snow pea shoots
Method
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 hummus into the centre of each avocado. Top with harissa chickpeas, pomegranate, snow pea shoots and sprinkle with extra sumac.
Ingredients
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
⅓ cup pomegranate seeds
1 cup trimmed snow pea shoots