Smashed Avocado Toast with Roasted Red Pepper Hummus

Skip the bacon, ham and salmon today! This is a truly satisfying, vegetarian breakfast that doesn't lack anything, will make you feel good, and is easier to assemble together than it looks. The recipe is inspired by one of my favourite breakfast places of all time: Friends of Mine in Richmond, Melbourne. The dish is featured on their 2021 menu. Sadly, because of the current travel restrictions, it is close to impossible to get the real thing right now. That's why I came up with my own version of Friends of Mine's "Smashed Avocado Toast W/ Roasted Red Pepper Hummus, Pomegranate, Marinated Feta, Spiced Nuts And Seeds On Five Grain Toast W/ Balsamic Glaze Add Poached Egg". I'll make sure to try theirs, as soon as it is possible again!

Recipe

Feeds two hungry people

Roasted Red Pepper Hummus

3 Roasted red capsicum (use jarred ones or make your own, on the barbeque or in the oven - just make sure to char their skins), drain well with paper towels

1 Can of chickpeas, including the aquafaba (the liquid in the tin)

1.5 Tbsp tahini

2 Tbsp lemon juice

2-3 Tbsp extra virgin olive oil

1 garlic glove

1/2 Tsp cumin

1/2 Tsp chili powder (I used Aleppo pepper)

Salt and black pepper

To make the roasted red pepper hummus, blend all the ingredients well in a food processor. Set aside until ready to assemble.

Balsamic Reduction

Put 3 Tbsp of high quality balsamic vinegar into a small saucepan over medium heat. Reduce until the balsamic vinegar has reached the texture of honey.

Smashed Avocado

1 Ripe avocado

1.5 Tbsp lemon juice

Salt and pepper to taste

Just mash the avo with lemon juice, salt and pepper. You don't want to get too fancy here, because the final dish already hs a lot of different flavours.

Other Ingredients

1-2 Tbsp of roasted nuts and seeds of your choice, I used a mix of pumpkin seeds, pine nuts and sunflower seeds and toasted them in a pan on medium heat for about 5 minutes

2 slices of sourdough bread, toasted

150g of feta cheese, sliced into small cubes

Pomegranate seeds and a few mint leaves for decoration

Add poached eggs, if you like!

How to assemle your breakfast (or lunch, or dinner):

Place your sourdough toasts on two separate plates. Top them with with feta, pomegranate seeds and mint leaves (if using). Smear a generous amount of red pepper hummus onto each plate. Top with your toasted seeds and drizzle with the blasamic glaze. Dig in and enjoy!