Avocado Hummus Wasa
The full-bodied flavor of four perfectly blended, wholesome grains (rye, wheat, oats and barley) is in every bite of our Multi Grain bread. The oat flakes and rye bran topping add delicious complexity to each extra-crunchy thick slice.
Made with:
Multi Grain
Ingredients
FOR THE HUMMUS:
TWO 15OZ CANS CHICKPEAS, DRAINED AND RINSED
¼ TEASPOON BAKING SODA
1 SMALL TO MEDIUM AVOCADO (6-8OZ), PITTED
¼ CUP PACKED PARSLEY LEAVES
¼ CUP PACKED CILANTRO LEAVES
¼ CUP TAHINI
3 TABLESPOONS FRESH LIME JUICE
1 GARLIC CLOVE, CHOPPED
¾ TEASPOON FINE SEA SALT
8 MULTI GRAIN WASAⓇ
OLIVE OIL
TOASTED SESAME SEEDS
FOR THE PICKLED RED ONION:
½ RED ONION, VERY THINLY SLICED
½ CUP APPLE CIDER VINEGAR
½ TEASPOON FINE SEA SALT
½ TEASPOON SUGAR
2 ICE CUBE TRAY-SIZED ICE CUBES (OR ¼ CUP SMALLER ICE CUBES)
How to:
2.
To serve, spread 2 tablespoons hummus on each Wasa. Top with reserved chickpeas and pickled onion. Drizzle lightly with oil, and sprinkle with sesame seeds.
2.
Transfer chickpeas to a food processor and add pumpkin, tahini, lemon juice, garlic, cumin, and salt. Process until very smooth, scraping down sides of processor bowl a few times.
3.
In a food processor combine avocado, parsley, cilantro, tahini, lime juice, garlic, and salt. Pulse until very smooth and creamy. Reserve ½ cup chickpeas, and add the rest to the food processor. Pulse, scraping down processor bowl as needed, until very smooth.
4.
In a medium saucepan combine chickpeas and baking soda and add water to cover by 1”. Bring to a boil over high heat, then reduce heat to simmer gently for 15 minutes. Drain chickpeas well, rinse under cold water, and drain again.
5.
In a medium saucepan combine onion, vinegar, salt, and sugar. Bring to a boil, then reduce heat to simmer for 3 minutes. Pour onions and brine into a bowl and stir in ice cubes. Set aside while you make the hummus.
KEEP EXPLORING
Looking for more recipes? Spark your immagination with all the flavours that can be combined to enjoy Wasa at its best.
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