Crispy Avocado Wedges and Sweet Potato Hummus Flatbreads

You may have noticed I've been able to post a bit more frequently on here now, that can only mean one thing...summer is here! I've moved out of my uni digs in Birmingham and I'm back living at home, it's great to be back in the comfort of my own kitchen once again and get back to regular blogging in between days out and enjoying the lovely sunny warm weather we've been having here in the UK. 

I can properly relax as well now that I know I've well and truly passed my first year of food development and innovation. Wooop woop! 

I absolutely love anything with avocados, any excuse to whack some avos onto my plate and I'm right there. This recipe screams summer vibey vibes to me and it's great for a bit of foodie interaction to get everyone together and assemble their own flatbread, adding in whatever toppings takes their fancy. 

I decided to keep it just veggie and add a handful of chopped tomatoes, seasoned and with a splash of lime juice, then a crumbling of feta cheese and some baby pea shoots for extra freshness. The hummus recipe makes quite a hefty batch so be prepared to double your avocado wedge quantities if you want enough to be able to keep dunking into your hummus to your hearts content.  

This was my idea as a lovely serving suggestion for a different sorta lunch idea. However, the crispy avocado wedges would also work just as well on their own without a flatbread, perhaps as an appetiser with some chipotle dipping sauce. 

Crispy  Avocado  Wedges  and  Sweet  Potato  Hummus  Flatbreads

For the Sweet Potato Hummus

Ingredients:

1 sweet potato 1 can (16 oz/ 240g drained) chickpeas, drained and rinsed Juice of 1 lemon About 80g (1/4 cup) plain Greek yogurt 3 tbsp olive oil 2 tsp ground cumin 1 garlic clove, peeled and chopped Salt and pepper, to taste

Method

Preheat the oven to 190°C/ 375°F/ Gas 5. Cover the sweet potato in aluminum foil and bake in the oven for about 30 min to an hour depending on the size, until soft and you can peel back the skin easily. Leave to cool, peel all the skin off and then slice into chunks.  Place the sweet potato in a food processor with the chickpeas, lemon juice, yoghurt, oil, cumin, garlic, salt and pepper. Blitz until your desired puree consistency, you may prefer to add a little water or more oil to slacken the mixture, or more yoghurt to make it more creamy. 

For the Crispy Avocado Wedges

Ingredients:

2 large ripe avocados, sliced Juice of ½ lime  Salt & Pepper About 60g (1/2 cup) flour 1 egg 125g (1 cup) panko bread crumbs Cooking Oil Spray

Method

Preheat the oven to 200°C/ 400°F/ gas 6. Squeeze lime juice over the avocado slices to prevent them from browning. Season the avocado with salt and pepper.   Place the flour into a shallow bowl or plate, crack an egg into another bowl and lightly beat it with a fork. Place the panko breadcrumbs into another shallow bowl or plate. 
Coat the avocado slices in the flour bowl first, then dip to coat in the egg, and finally coat in the breadcrumbs all over. Place the coated wedges onto a baking tray lined with baking parchment paper that has been sprayed lightly with cooking oil. Spray the wedges a little with the oil to help them to crisp up more. Bake in the oven for 15 minutes, or until golden brown and crisp. 
Note: These crispy avocado wedges will last in the fridge for up to 24 hours and still taste good when reheated in the oven.

To assemble the flatbreads:

I like to toast my flatbreads lightly, spread a generous amount of hummus over, fill with 2 or 3 avocado wedges, a few seasoned chopped tomatoes, a crumble of feta cheese and some salad leaves.