Avocado Hummus With Hazelnut Dukkah

Name: Avocado Hummus With Hazelnut Dukkah
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 8 serving(s)
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 )

Submitted by Tisme

"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."

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Ready In:: 2hrs 40mins
Ingredients:: 14
Serves:: 8

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
Hazelnut Dukkah Ingredients
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

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.
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.
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.