THE DAIRY KITCHEN
Avocado Hummus with Hazelnut Dukkah
By THE DAIRY KITCHEN
Serves
6
Difficulty
Easy
Preparation
15 MINS
Cooking
0 MINS
A classic avocado dip is always a hit at a gathering, but this one has a crunchy dukkah topping which is an impeccable match.
Ingredients
1 ripe avocado1 cup drained canned chickpeas, rinsed
1 x 200g tub sour cream
1/2 teaspoon finely grated lemon rind
juice of half a lemon
1 clove garlic, crushed
salt and freshly ground black pepper
bread, biscuits or pita, for serving
Hazelnut Dukkah
1 cup hazelnuts1/4 cup sesame seeds
1/4 cup poppy seeds
1/4 cup coriander seeds
2 tablespoons cumin seeds
1 tablespoon sea salt flakes
Handy Tips
Leftovers make a delicious lunch! Spread dip on a slice of grainy toast and sprinkle with dukkah.
Bought dukkah is also delicious used for this dish.
Dukkah will keep for 1-2 months stored in a jar or airtight container.
Method
- 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 1-2 hours before serving.
- For Dukkah, roast hazelnuts until golden and fragrant. Rub hot nuts in a teatowel to remove skins. Roast seeds and spices seperately, until fragrant. Process nuts, seeds, spices and salt in a food processor until coarsley ground.
- To serve, arrange a bowl of avocado hummus on a board with a pile of dukkah and bread, biscuits or pita. Dip the biscuits in the hommus and then in the dukkah.
