Avocado Tahini Toast with Za’atar Recipe

Avocado-Tahini Toast with Za’atar

Ingredients

• 2 slices sourdough bread
• 1 large, ripe avocado, mashed
• 2 tbsp tahini (a sesame paste)
• A squeeze of fresh lemon juice
• 2–3 tsp za’atar seasoning
• 1/2 tsp crushed red chili flakes (or to taste)
• Pinch of flaky sea salt (Maldon or similar recommended)

Instructions

1. Toast the sourdough slices until they are golden and crisp at the edges. A slightly chewy interior with a crunchy exterior works best to hold the toppings.
2. While the bread toasts, halve and pit the avocado. Scoop the flesh into a bowl and mash it coarsely with a fork. Add a squeeze of lemon juice and a small pinch of salt, then stir to combine.
3. Spread the mashed avocado evenly over each slice of toast.
4. Drizzle 1 tablespoon of tahini over each avocado-topped slice. If your tahini is very thick, thin it with a teaspoon of water and mix first so it drizzles easily.
5. Sprinkle za’atar generously over the tahini and avocado. Finish with crushed red chili flakes and flaky sea salt to taste.
6. Serve immediately while the toast is still warm. Enjoy with coffee, tea, or a simple green salad for a light meal.

Notes & Tips

• Avocado ripeness: Choose an avocado that yields slightly to gentle pressure for the best texture. If it’s underripe, you can thinly slice it instead of mashing.
• Tahini consistency: If your tahini has separated, stir it until smooth. To make drizzling easier, whisk in 1 teaspoon of water or lemon juice until it reaches a pourable consistency.
• Za’atar substitutes: If you don’t have za’atar, a mix of dried oregano, thyme, sesame seeds, and a pinch of sumac (if available) will give a similar herby-tangy flavor.
• Make it heartier: Add a soft-boiled egg, sliced tomatoes, or a handful of microgreens for more texture and protein.
• Spice level: Adjust red pepper flakes to taste or use a small pinch of cayenne for a different kind of heat.

Storage

Once assembled, the toast is best eaten immediately. If you need to prepare elements ahead of time, mash the avocado and store it in an airtight container with a layer of plastic wrap pressed directly on the surface to slow browning. Tahini can be stored at room temperature in a sealed jar.