Yummy Snack - Avocado Hummus and Dukkah

Todays post will be a healthy snack. This hummus recipe from Lucy Jessop's cookbook The Goodness of Avocado combines avocado with the hummus to add creaminess and flavour. Then it's topped off with an Egyptian spice mix to add some crunch. This is a healthy, yet nutrition paced dip along with yummy bread sticks is delicious.

Ingredients

Roasted Dukkah

• 1 tablespoon each blanched almonds and hazelnuts.

• 2 teaspoons sesame seeds.

• 1 teaspoon cumin seeds.

• 1/2 teaspoon coriander seeds.

• 1/2 teaspoon fennel seeds.

Hummus

• 1 garlic clove, finely chopped.

• 1 tablespoon tahini paste.

• 2 tablespoons lemon juice and zest of 1/2 lemon.

• sea salt.

• 400 g can chickpeas, drained.

• 1 ripe avocado.

• 2 tablespoons chopped coriander.

To Serve

• warm flatbreads, cut into strips.

Directions

1. Preheat the oven to 180ºC/350ºF/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 food processor. 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 puree (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.