Avocado Toast with Dukkah Dressing
This recipe takes an ordinary avocado toast and dresses it up into a show-stopping, complete meal. The star is a seasoning called dukkah, a Middle Eastern spice blend made of nuts and seeds. We turn dukkah into a dressing that elevates your avocado toast to a brunch-worthy, restaurant-quality breakfast.
Servings: Four Avocado Toasts
INGREDIENTS
4 large pieces of sourdough bread
4 tablespoons carrot spread
handful of arugula leaves
2 ripe avocados
crushed pistachios (optional)
minced parsley (optional)
CARROT SPREAD
1/2 lb carrots (about 3 medium)
2 tablespoons olive oil
2 tablespoons tahini
1/2 teaspoon ground coriander
1/2 teaspoon lemon zest
1/2 teaspoon salt
1 clove garlic, roughly chopped
DUKKAH DRESSING
2 tablespoons dukkah spice
1 tablespoon lemon juice
1 tablespoon olive oil
¼ teaspoon salt
DUKKAH SPICE
2 tablespoons pistachios or almonds
2 tablespoons hazelnuts
2 tablespoons coriander seeds
1 tablespoon white sesame seeds
1 tablespoon cumin seeds
PREPARATION
1 Toast the sourdough bread in the toaster or in the oven on a rimmed baking sheet with some olive oil at 350°F.
2 Wash, peel, and cut carrots into even pieces. Place into a steamer basket on the stovetop and cook for about 10 minutes, depending on the size of the carrots, until a knife easily pierces through. Remove the steamed carrots from the stove and let cool.
3 In a mini chopper, add cooked carrots, olive oil, tahini, coriander, lemon zest, garlic, and salt and pulse until the mixture is creamy and smooth. Taste and adjust salt.
4 To make dressing, place dukkah spice in a bowl. Whisk in lemon juice, olive oil, and salt. Set aside.
5 Spread 1 tablespoon of carrot spread on the toast followed by some arugula. Wash, cut, de-seed, and peel the avocado. Cut in half and slice. Place half a sliced avocado on the toast. Drizzle some dressing and sprinkle with crushed pistachios and parsley.
To make dukkah, place pistachios and hazelnuts in a dry pan on medium heat for about 1-2 minutes. Remove from heat and place in a bowl to cool. Place coriander seeds, white sesame seeds, cumin seeds, and fennel seeds in the same dry pan on medium heat for about 1-2 minutes until fragrant. Remove from heat and place in a separate bowl. Place the nuts in a spice grinder and pulse 1-2 times. Then place the seeds into the spice grinder and pulse until the spice is coarse. Place dukkah in an air-tight container. The spice will keep for 1-2 weeks.
NOTES
Dukkah tastes great on roasted winter vegetables.
When making the dukkah spice, watch the nuts and seeds carefully as they go from fragrant to charred quickly.
