Avocado Hummus With Hazelnut Dukkah |
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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 8 |
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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:
1 ripe avocado |
1 cup drained canned chick-peas, rinsed |
1 (200 g) tub sour cream |
1/2 teaspoon finely grated lemon rind |
juice of half a lemon |
1 garlic clove, crushed |
salt & freshly ground black pepper |
bread, biscuits or pita bread, for serving |
1 cup hazelnuts |
1/4 cup sesame seeds |
1/4 cup poppy seed |
1/4 cup coriander seed |
2 tablespoons cumin seeds |
1 tablespoon flaked sea salt (i used half ) |
Directions:
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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