Hummus and Microgreens on Toast with Sliced Avocado - Canyon Bakehouse

Hummus and Microgreens on Toast with Sliced Avocado

Hummus, microgreens, and perfectly sliced avocado sprinkled with seaweed gomasio on toast.

Ingredients

  • Hummus

     

  • Microgreens

     

  • 1 Ripe Avocado

     

  • Seaweed Gomasio

     

  • 2 Slices Canyon Bakehouse 7-Grain Bread

Directions

  1. Spread toast slices with hummus and then sprinkle them with microgreens.
  2. Slice the avocado in half lengthwise, rotating around the pit. Twist to separate the halves.
  3. Start with the half without the pit. Remove the skin by tearing it at the top and peeling it backward.
  4. Place the avocado half face down on a cutting board. Make horizontal cuts across the surface, about ¼ inch wide. Using the blunt edge of the knife, lay the slices back on themselves like a deck of cards.
  5. Sliding the knife underneath the slices, lift them onto the toast.
  6. Repeat with the other half of the avocado. Note: gently hack the knife blade into the surface of the pit and twist the avocado half to separate it from the fruit.
  7. Sprinkle the toppings with seaweed gomasio.

 

Difficulty: Easy

Prep: 5 min

Cook: 0 min

Servings: 2

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