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Avocado Hummus With Hazelnut Dukkah

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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.”
READY IN:
2hrs 40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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