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.

• Ready In: 2 hrs 40 mins
• 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

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.