Easy Bruschetta Recipe with Avocado Hummus & Zucchini | Woolworths

An easy vegetarian recipe and great entrée, snack, or breakfast recipe. Avocado hummus is also great served as a dip. Prep: 10 mins | Cook: 10 mins | Serves: 12 Ingredients: 2 medium zucchinis, thinly sliced lengthways with a mandolin or vegetable peeler ½ cup Woolworths Select Spanish mellow olive oil 400g can Woolworths Select chickpeas, rinsed and drained 2 tablespoons Woolworths Select tahini 1 lemon, juiced 1 large avocado, peeled and chopped Woolworths bakery sourdough, cut into 1.5cm-thick slices Woolworths Select olive oil spray Method: 1. Combine zucchini slices and 1 tablespoon of the olive oil on a large tray, toss to coat. Season. 2. Cook zucchini on a pre-heated grill pan over high heat for 1 minute, turning or until softened. Transfer to a baking paper-lined tray. 3. Process chickpeas, tahini, lemon juice and remaining 100mls oil in a food processor until smooth. Add avocado and process until combined. Season. Makes about 2¼ cups. 4. Spray each side of the bread with olive oil. Toast the bread on pre-heated char grill pan on each side until toasted, spread with avocado hummus and top with zucchini. Tip1: Avocado hummus is great served with sliced vegetables as a dip. Tip2: Spread the avocado hummus over wraps for school lunch boxes. Tip3: Avocado hummus is best eaten within 1 day of making, store, covered closely with cling film in a jar in the fridge.

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