Charred eggplant and avocado hummus:
1 medium sized eggplant placed on a grill and cooked until charred and very, very soft. Scrape the insides out of the eggplant and discard the skin (it will take about 25-35 minutes to cook the eggplant)
1 cup cooked chickpeas, rinsed and drained
1 avocado, peeled, pitted, chopped
½ cup tahini
Juice of 1 lemon
1 garlic clove, chopped
1/8 teaspoon ground cumin
¼ cup finely chopped Italian parsley
In a food processor, place the eggplant, chickpeas, avocadoes, tahini, lemon juice, garlic and cumin; puree and add 1 teaspoon of salt, more if needed.
Remove from the processor and fold in parsley.
1 kirby or other small cucumbers, sliced (with skin) about ¼-inch thick rounds
1/8 teaspoon kosher salt
½ tablespoon cider vinegar
1/8 teaspoon red crushed chili flakes
¼ teaspoon poppy seeds
2 tablespoon extra virgin olive oil
French or Bulgarian feta, crumbled
Wild arugula, if possible, cleaned
Spread 2-3 tablespoons of hummus onto the bread; top with at least 6-8 cucumber slices, top with ¼ avocado sliced, 1 cup arugula and 2 tablespoons crumbled feta.