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.
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INGREDIENTS
Nutrition- 1ripe avocado
- 1
- 1(200 g) tub sour cream
- 1⁄2teaspoon finely grated lemon rind
- juice of half a lemon
- 1
- salt & freshly ground black pepper
- bread, biscuits or pita bread, for serving
Hazelnut Dukkah Ingredients
- 1cup hazelnuts
- 1⁄4cup sesame seeds
- 1⁄4cup poppy seed
- 1⁄4cup coriander seed
- 2tablespoons cumin seeds
- 1
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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.
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