Avocado hummus bowl with toast

Try a deconstructed version of the much-loved staple.

In this recipe, tahini, yogurt, and a selection of seeds breathe new life into the ubiquitous avocado toast. “The seeds add crunch and flavor, and the yogurt provides an extra layer of creaminess and probiotics” says Laura Rege, a New York City-based recipe developer.

Serves 4
Prep Time: 10 minutes

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Photography and styling by Jenny Huang


One 15.5-ounce can chickpeas, drained and rinsed
1 large, ripe avocado
¼ cup packed fresh parsley leaves, plus ¼ cup torn fresh parsley leaves
¼ cup tahini paste
2 tablespoons ice water
¼ cup fresh lime juice
1 small garlic clove
½ teaspoon ground cumin
½ teaspoon kosher salt, plus more for seasoning
2 tablespoons extra-virgin olive oil
½ cup whole-milk Greek yogurt
1 tablespoon toasted pumpkin seeds
1 tablespoon sunflower seeds
1 tablespoon hemp seeds
1 teaspoon toasted sesame seeds
4 slices rustic whole-grain toast, for serving


In a food processor, blend chickpeas, avocado, packed parsley leaves, tahini, ice water, lime juice, garlic, cumin, and ½ teaspoon salt until smooth, about 1 minute. With the motor running, drizzle in the olive oil until combined. Season with additional salt, if needed.

Set up four shallow bowls. Spread ¼ of the avocado hummus in the bottom of each, then top each with 1 tablespoon of yogurt. Sprinkle over torn parsley leaves and garnish with pumpkin seeds, sunflower seeds, hemp seeds, and sesame seeds. Drizzle over more olive oil and serve with toast.