Avocado Hummus

This recipe is a delicious hybrid of well-known hummus and guacamole that can be served many ways and lasts refrigerated for 3 days. Makes 2 1/2 cups.

Ingredients: 
1 x 400g tin chickpeas
50 g baby spinach leaves
1 ripe Genuinely Southern Forests avocado
1 tbsp lime or lemon juice
½ tsp salt
3 tbsp olive oil
1 tbsp water
2 tbsp tahini
1 garlic clove, crushed
½ tsp ground cumin

Garnish:
Snowpea sprout tops
1 tsp toasted sesame seeds

Method:
Drain and rinse the chickpeas. Halve, peel and de-seed the avocado. Reserve a few chickpeas and a little avocado for garnish and then place remaining chickpeas and avocado in a food processor with the remaining ingredients and puree until smooth. Adjust with a little extra water if needed for a creamy texture. Serve garnished with the remaining chickpeas, avocado, toasted sesame seeds, snow pea sprout tops and a drizzle of olive oil.

Garnish Suggestions:

  • Halved cherry tomatoes, basil and pine nuts.
  • Grilled corn kernels, fresh coriander and chilli flakes.
  • Crumbled feta, mint and diced cucumber.
  • Capers, fresh dill and finely chopped red onion.

Serving Suggestions:

  • Use slices of Genuinely Southern Forests apple to dip.
  • Top a halved boiled egg and lightly dust with smoked paprika.
  • Top a grilled field mushroom and garnish with fried breadcrumbs.
  • Serve to accompany grilled chicken or fish.

Recipe by Sophie Zalokar @sophiezalokar and photography by Craig Kinder Food Photography @craigkinderfoods for Genuinely Southern Forests.

 

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