Avocado Hummus With Hazelnut Dukkah
I am starting to enjoy the taste of Acocado a little more, and this is a delcious and simple way of amking a different dip with it. The leftovers are great to spread on fresh bread or toast the next day. The Dukkah will store in an airtight container for 2-3 weeks.
Ingredients
8 serv.- ripe avocado↗1
- drained canned chick-peas, rinsed↗1 cup
- tub sour cream1 g
tub
- finely grated lemon rind1⁄2 teaspoon
- juice of half a lemon
- garlic clove, crushed↗1 teaspoon
- salt & freshly ground black pepper
- bread, biscuits or pita bread, for serving↗
- Hazelnut Dukkah Ingredients
- hazelnuts↗1 cup
- sesame seeds↗1⁄4 cup
- poppy seed↗1⁄4 cup
- coriander seed↗1⁄4 cup
- cumin seeds↗2 tablespoons
- flaked sea salt (I used half )↗1 tablespoon
I used half
Step-by-step instructions
- 1
To make dip, process avocado flesh, chickpeas, sour cream, lemon rind, juice and garlic in a food processor until smooth, season to taste. Spoon dip into a serving bowl and refrigerate for 2 hours before serving.
- 2
For Dukkah: Roast the hazelnuts until golden and fragrant. Rub hot nuts in a teatowel to remove skins. Roast the seeds and spices seperately, until fragrant. Process nuts, seeds, spices and salt in a food processor until coarsley ground.
- 3
To serve: Arrange the bowl of avocado hummus on a large plate or board with a pile of dukkah and serve with bread, crackers, biscuits or pita. Dip the biscuits in the hommus and then in the dukkah.
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