Combine 1 can of chickpeas with turmeric, smoked paprika, ground cumin, Shawarma spice, pinch of salt and a bit of olive oil.
Spread evenly on a non-stick roasting sheet or cookie sheet and roast for 20 minutes or until crispy.
PREPARE AVOCADO SPREAD
To a food processor add 2 avocados, the remaining can of chickpeas, Harissa paste, lemon.
Pulse a few times to break down and incorporate ingredients. It should be chunky.
At this point, taste it. It will need salt. Add some salt. Pulse once. Taste again. Does it need more? If yes, add some more, pulse again and then taste. Repeat if more salt is necessary.
You may be wondering why I won’t tell you how much salt to add . . . . considering the chickpeas are soaked in brine and lemon juice is added, it’s challenging to say how much you need. Only you can determine that.
Once salted just right, add to a bowl and drizzle a lil olive oil over the Chickpea Avocado mix. At this point, you essentially have Harissa Avocado Hummus. But we won’t stop here.
PREPARE YOUR PITA
Mix your dried herbs and olive oil in a small bowl and using a brush, brush the herb oil mixture on each pita bread.
Prepare a griddle or large frying pan by heating until the surface is hot.
Add your pita and dry roast on both sides until lightly browned and with a slight crisp.
PREPARE YOUR AVOCADO TOAST
Spread your Harissa Avocado Hummus on each pita. Top with 1/2 of an avocado, thinly sliced and slightly spread on top. Add some roasted chickpeas for crunch. Top with a few dollops of Harissa pasts. Sprinkle on more dried herbs. Finish each toast with a spritz of lemon.