Ingredients Jump to Instructions ↓

  1. 1 ripe avocado

  2. 1 cup drained canned chick-peas , rinsed

  3. 1 (200 g) tub sour cream

  4. 1/2 teaspoon finely grated lemon rind

  5. juice of half a lemon

  6. 1 garlic clove , crushed

  7. salt & freshly ground black pepper

  8. bread, biscuits or pita bread, for serving

  9. 1 cup hazelnuts

  10. 1/4 cup sesame seed

  11. 1/4 cup poppy seed

  12. 1/4 cup coriander seed

  13. 2 tablespoons cumin seeds

  14. 1 tablespoon flaked sea salt (I used half )

Instructions Jump to Ingredients ↑

  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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