Thursday, 31 March 2016

Bruschetta with Guacamole or Red Pepper Hummus

To make the bruschetta, slice a baguette or ciabatta into 1cm thick slices and grill both sides until golden.  Allow to cool.  Just before topping, rub a clove of garlic over one side and drizzle with olive oil.  Delicious with guacamole or hummus!

Red Pepper Hummus (Vegetarian)
  • 1 400g tin chick peas
  • 1tsp runny honey
  • ½ tsp smoked paprika
  • ½ 200g jar of grilled peppers drained
  • Chilli powder to taste
  • Seasoning

Add all the ingredients to a food processor and blitz until smooth, adding a bit of olive oil to ensure a smooth consistency.

Guacamole (Vegan)
  • ½ an onion, very finely chopped
  • 1-2 chillies chopped (or to taste)
  • 1 tsp salt (or to taste)
  • 3 ripe avocados
  • Juice of 1 lime
  • 2 tbsp chopped fresh coriander
  • Black pepper

Halve the avocados and scoop out the flesh into a bowl and mash with a potato masher to form a rough paste. Mix the chilli with some salt and crush either with a knife blade or a pestle and mortar. Add the lime juice, seasoning, onion and coriander. Serve on top of bruschetta or enjoy with some nachos and a drink of your choice. This is best eaten fresh.

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