Ingredients
-
1
-
1
-
1
-
1/2
-
-
1
-
-
-
-
1
-
1/4
-
1/4
-
1/4
-
2
-
1
Directions
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 , 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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Steps
|
1
Done
|
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
Done
|
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
Done
|
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. |
