¼ cup pepitas
1 teaspoon sea salt flakes
1 large sourdough breadstick (about 50cm)
Extra virgin olive oil, for brushing and drizzling
1 large ripe avocado, chopped
400g can chickpeas, rinsed, drained
1/3 cup lemon juice
¼ cup natural Greek yoghurt
2 tablespoons tahini
2 tablespoons olive oil
1 clove garlic, crushed
1 ½ teaspoons ground cumin
Sprinkle salt over pepitas on an oven tray.
Cook in a moderately slow oven (160C) for about 5 minutes, or until toasted. Remove and cool.
Meanwhile, make avocado hummus. Place all ingredients in a food processor. Process until smooth. Season with salt and pepper.
Cut breadstick diagonally into 1cm thick slices. Brush both sides with oil.
Cook bread, in batches on a heated, lightly oiled barbecue grill plate or chargrill pan over a medium to high heat for about 2 minutes on each side, or until lightly browned.
Spoon hummus onto a serving plate. Spread out with back of a spoon. Drizzle with oil. Scatter over salted pepitas. Serve with toasted bread.