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.

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

Snowpea sprout tops
1 tsp toasted sesame seeds

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.


Like this article?

Share on Facebook
Share on Twitter
Share on Pinterest

Join our Gilbert’s Fresh Food Tribe for Seasonal Recipes and Store News

Subscribe to our newsletter.