Avocado hummus and asparagus bagels

Enjoy fresh bagels topped with a zesty avocado hummus, grilled haloumi and asparagus for breakfast, lunch or dinner!

• 2 bunches asparagus, woody ends trimmed
• 4 bagels, split
• 125g haloumi, cut into slices crossways

Avocado hummus

• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 large ripe avocado, peeled, stoned
• 400g can chickpeas, rinsed, drained
• 2 tablespoon lemon juice
• 1 tablespoon tahini

Chermoula

• 1/4 cup coriander, finely chopped
• 1/4 cup flat-leaf parsley, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 garlic clove, crushed
• 1 teaspoon Moroccan seasoning

Energy 3058kJ	Fat saturated 8.00g
Fat Total 33.00g	Carbohydrate sugars 11.00g
Carbohydrate Total 74.00g	Dietary Fibre 12.00g
Protein 27.00g	Cholesterol mg
Sodium 1721.00mg

All nutrition values are per serve.

1. Step 1

   To make the avocado hummus, toast the cumin and paprika in a small frying pan over medium heat for 1 min or until aromatic. Transfer to a food processor. Add the avocado, chickpeas, lemon juice and tahini and process until smooth. Season to taste.

2. Step 2

   To make the chermoula, combine the coriander, parsley, oil, lemon juice, garlic and Moroccan seasoning in a small bowl. Season.

3. Step 3

   Preheat a barbecue grill or chargrill on high. Add the asparagus and cook, turning, for 2-3 mins or until lightly charred. Transfer to a plate. Toast the bagels, cut-side down, on the grill for 1 min or until toasted.

4. Step 4

   Cook the haloumi on the grill for 1 min each side or until charred. Transfer to a plate. Place bagels on serving plates. Spread with avocado hummus. Top with haloumi and asparagus and drizzle with chermoula.

Serve with lemon wedges.