Middle Eastern Avocado Toast

Whether you’re a committed avocado lover or just an occasional dabbler, there’s no way around it. Avocado toast ranks in the upper echelons of the breakfast world. It moves in the same hallowed circles as bacon and eggs and fluffy pancakes stacks. While it’s nothing new, the combination of toppings can, and are, as varied as they are interesting. I’ve eaten more than my fare share but this Middle Eastern Avocado toast is one of my best.

Avocado toast hardly needs a recipe and it’s the work of mere minutes. The key to success here is undoubtedly, the bread. It needs to be substantial, with a good crust and toothsome bite. Topped with lightly mashed or sliced avocado, a generous squeeze of fresh lemon juice, sea salt flakes and black pepper. It couldn’t be easier. But, for today’s version, we’re giving it the full treatment. Hummus. Candied Tomatoes. Avocado. Dukkah.

If you’re a regular visitor here, you’ll know that hummus is quite a staple. My go-to recipe is this ultra smooth hummus.  Super creamy and a little nutty. Alternatively, you can also use a cannellini bean hummus. That’s the first layer taken care of.

My Best Roast Candied Tomatoes

Now for the tomatoes. In season tomatoes hardly need any fiddling with but I love the intensified candying that happens when roasting in a hot oven. They blister and shrink whilst taking on a deep scarlet hue. I then drizzle over a little pomegranate molasses over the roast tomatoes. This sticky syrup adds a lovely tang to the tomatoes and makes them rather special. I scatter the toasty stack with a generous handful of dukkah and some micro herbs, if you have on hand.

Middle Eastern Avocado toast