Sourdough Bruschetta with Avocado Hummus
This is a summer platter with a creamy avocado hummus that is perfect for brunch or a light sharing meal with the family. It takes less than 30 minutes to make!
Nut-free
30 mins
Vegan
This is a summer platter that is perfect for brunch or a light sharing meal with the family. It takes less than 30 minutes to make, and is perfectly paired with poached eggs, or my Mediterranean Cheese Toast recipe!
Avocado Hummus
This is a refreshing and light mix of the traditional hummus. You can definitely play around with this recipe and mix other spices in it as you wish. I love the addition of garlic powder instead of raw garlic, as it blends in really well with the avocado, and does not create the pungent flavour.
Sourdough
I used store bought sourdough for this recipe, you can certainly make your own and serve, but if you want something quick and easy, you can purchase a beautiful fresh loaf from the store and have this ready in minimal time. Same goes for the pesto!
Sourdough Bruschetta with Avocado Hummus
A light summer platter that is filled with delicious roasted eggplant and sun-dried tomatoes, topped with a creamy avocado hummus.
Ingredients
Bruschetta
- 1 cup basil pesto
- 1/4 eggplant diced
- 1/2 cup sun-dried tomatoes
- 1/2 cup dates diced
- 1 tsp chilli flakes
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil
- extra olive oil for the drizzle
Avocado Hummus
- 1 avocado
- 1/4 can chickpeas
- 2 tbsps greek yoghurt
- 1 tsp sesame seeds
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp agave syrup or any sweetener
Instructions
- Prepare the avocado hummus by blending all the ingredients, and pour into a bowl to keep aside
- On a rectangular parchment paper covered baking tray, place the sourdough slices in a line (fit as many as you can, leaving a bit of space on the top and bottom to bake the diced eggplant as well – instructions below)
- On each slice, generously spread the pesto, add a few pieces of sun-dried tomatoes, sprinkle some chopped dates & drizzle with some olive oil
- In a separate bowl, add the diced eggplant, chilli, salt, pepper and olive oil. Mix together and place on the top and bottom of the baking tray.
- Bake the sourdough and eggplant for about 10-15 minutes on 180 degrees Celsius (or until the sourdough has turned golden on the edges)
- Once ready, plate the sourdough in a line on a rectangular serving dish, and add a little extra pesto on the edges of the sourdough where it may seem a little dry.
- Add the baked eggplant in a line across the sourdough (as per pic) and pour the avocado hummus across the platter before serving.
- You can sprinkle extra roasted nuts or seeds on this before serving too.
- Take a photo and tag @TheVeggieWifey!
