1 X Bruschetta Loaf
Avocado Denova Oil for Brushing
30g Pumpkin Seeds
1 tin(410g) Chickpeas
2 Garlic Clove
¼ tsp Cumin Seeds
20ml Denova Avocado Oil
60ml Aquafaba (Liquid from the chickpeas)
150g Fetta Cheese
3tbsp Denova Avocado Oil
1 Punnet Rocket
Slice the bruschetta into thin slices & place onto a tray.
Brush with Denova Avocado oil and toast in the oven at 190°c until golden brown.
Dry fry the pumpkin seed in a frying pan until the seeds are golden brown.
Place the chickpeas, tahini, garlic, cumin seeds, lemon Juice, Avocado Denova oil
& Aquafaba in a jar and blend with a stick blender until a smooth consistency.
Cut the feta into required shape. Toss in Denova Avocado Oil and torch with a blow
torch until a char has formed on the feta. Place back into the fridge for a few
seconds to set again.
Spread the Hummus onto the bruschetta. Place the rocket & Feta evenly onto the
Hummus Bruschetta & Garnish with Toasted Pumpkin seeds.