Avocado Toast with Harissa Paste Recipe: Harissa is a hot chili sauce made from hot peppers and spices. The heat of the
Avocado Toast with Harissa Paste
- 1 slice Honey Whole-Wheat Bread (or your favorite Whole-Grain Bread)
- 1/2 tablespoon Harissa Paste
- 1/2 ripe Avocado
- 1 teaspoon Olive Oil
- 1 teaspoon Honey
- Sea Salt
- dried Chile Flakes
For the Harissa Paste:
- 9 dried Red Chile Peppers (seeded and stemmed; ancho for a mild heat; chile de arbol for fire breathers)
- 3 cloves Garlic (peeled)
- 1 teaspoon ground Coriander
- 1 teaspoon ground Cumin
- 1 teaspoon Iodized Salt
- 1/4 cup Olive Oil (plus extra for storing)
- For the Avocado Toast: Toast the bread. Spread it with the harissa, if desired, and mash the avocado on top. Drizzle with the oil and honey. Top with a pinch of sea salt and chile flakes.
- For the Harissa Paste: Soak dried chiles in hot water for 45 minutes. Drain and remove the stems and seeds; squeeze out the extra water.
- Use a food processor or blender (or mortar and pestle) to combine the peppers, garlic, coriander, cumin, and salt. Add in oil to blend into a smooth paste.
- Store in air tight container and top with a thin layer of olive oil to form a hermetic seal. The harissa will keep in the refrigerator for up to 1 month.