Daphne Oz's Avocado Toast with Harissa Paste
Avocado Toast with Harissa Paste Recipe: Harissa is a hot chili sauce made from hot peppers and spices. The heat of the harissa is eased by the creamy avocado.
- 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)
Avocado Toast with Harissa
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
dried Chile Flakes
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.
9 dried Red Chile Peppers (seeded and stemmed; ancho for a mild heat; chile de arbol for fire breathers)
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.
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)
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.
1. Harissa is a North African spicy paste that is typically used in Moroccan dishes for smokiness and spice. You can find it in the speciality food section of your grocery store.
2. If you're using a milder chili, then you can leave the seeds and stems in the paste for added smoky flavor.
3. You can freeze the avocado mixture or store in a glass jar with a drizzle of olive oil for freshness. The olive oil creates a hermetic seal, keeping the mixture airtight.
4. For an easy mashing process, slice the avocado while still in the skin and then scoop out.