Global Veg » A Culinary Journal

Roasted Red Pepper and Avocado Tartines


When we moved from Texas to Northern Virginia about 10 years ago, the seasons were very distinct, starting and ending as expected. We did not have winter extending until April, like this year.  I did not realize the impact of this crazy weather on plants until, like I have done this time every year, I called our landscaper to schedule the first lawn mowing and bush trimming of the season. It’s usually a jungle in April but this year, nothing is growing. No lawn to mow or shrubs to trim.

This year’s weather has been so volatile that Chipotle (a restaurant chain in the US) warned that global warming might lead to an avocado shortage. This led to fears of a “guacapocalypse” among the avocado obsessed (like me).

While the situation might not be as dire as Chipotle originally reported, I plan on enjoying all the avocados I can while they are in season and readily available.


Today’s recipe is a tartine, an open faced sandwich which you might remember from my earlier post- Homemade Ricotta and Cherry Tomato Tartines.


This tartine features a creamy hummus made of roasted red peppers, fresh slices of avocado and crisp radishes.



My inspiration for this tartine is the black bean hummus and avocado tartine I always get at La Pain Quotidien, as well as one of the most amazing cookbooks I have read- “Jerusalem.” I will be talking more about this cookbook in later posts.

This recipe can be divided into three main steps-

1- Roast the red peppers

2- Make the hummus

3- Assemble the tartines


Roasting Red Peppers 

This is a really simple thing to do.

You only need one red pepper for the hummus in this recipe.

If you have a gas cooktop, just rotate the red pepper over the flame until it is completely charred.


Put it in a bowl and cover with aluminum foil or a tight lid for 10-15 minutes  or until it is cool enough to handle.

Using a towel or your hands, rub off the blackened outer layer.


Slice and use as directed in the hummus recipe.



15 ounces cooked chickpeas

3 tablespoons tahini (roasted sesame seed paste)- add more if you like a more sesame flavor

4 garlic cloves

1 roasted red pepper

juice of 1 lemon

1 teaspoon paprika

1 teaspoon cumin powder

1/2 teaspoon salt (adjust to taste)


Combine all ingredients in a food processor and blend until smooth.


 Assemble the tartines

Spread hummus on slices of your favorite bread. Top with avocado and radish slices. Garnish with fresh cilantro and drizzle with balsamic vinaigrette.


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