Avocado Hummus And Roasted Dukkah

Posted on August 30, 2016 by Anna

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Who doesn’t love hummus? It’s a great go-to savoury snack when you need to surrender to those sudden hunger pangs and an instant, healthy energy boost. Avocado enriches this hummus and the hit of flavour from this easy Egyptian spice mix really livens it up. You can also sprinkle this versatile spice mix over pitta crisps or toss with vegetables before roasting.

Serves 4–6
For the roasted dukkah
1 tablespoon each blanched almonds and hazelnuts
2 teaspoons sesame seeds
1 teaspoon cumin seeds
½ teaspoon coriander seeds
½ teaspoon fennel seeds
For the hummus
1 garlic clove, finely chopped
1 tablespoon tahini paste
2 tablespoons lemon juice and zest of ½ lemon
Sea salt
400g can chickpeas, drained
1 ripe avocado
2 tablespoons chopped coriander
To serve
Warm flatbreads, cut into strips

1. Preheat the oven to 180°C/ fan 160°C/gas mark 4. First prepare the roasted dukkah. Spread the nuts out in a large roasting tin. Bake for 5 minutes, then scatter over the remaining seeds and spices. Roast for a further 2–3 minutes until fragrant. Do keep an eye on them as you don’t want the spices to burn. Set aside to cool slightly. Then transfer to a pestle and mortar and lightly crush or coarsely grind in a foodprocessor.
2. Now make the hummus. Put the garlic in a food-processor with the tahini paste, lemon juice and zest and a large pinch of salt. Set aside a tablespoon of chickpeas and add the remainder to the food-processor along with 2 tablespoons of the spice mix and the avocado. Whizz to a chunky purée (you want to keep some of the texture).
3. Add the chopped coriander and mix well. Season to taste.
4. Spoon into a serving dish, top with the reserved chickpeas and sprinkle with a little more of the dukkah spices. Serve with warmed flatbreads to dip.