AVOCADO HUMMUS W/ RAW SPRING VEGETABLES
RECIPE BROUGHT TO YOU BY AUSTRALIAN AVOCADOS
PREP 00:30
COOK 00:10
SERVES 6
Easy
INGREDIENTS
Avocado Hummus
1 ½ cups cooked chickpeas (or 1 can tinned chickpeas, drained and rinsed)
2 large Australian Avocados
½ cup coriander, roughly chopped + more for garnishing
1 garlic clove, minced
2 tablespoons tahini
½ teaspoon ground cumin
1 lemon, juiced
¼ cup extra virgin olive oil
1 teaspoon sea salt
½ teaspoon freshly cracked black pepper
To serve
¼ cup roasted almonds, roughly chopped, for serving
1 bunch radish, washed well and sliced into quarters
1 bunch dutch carrots, cleaned and sliced in half longways
2 medium Lebanese cucumbers, sliced into quarters, longways
150g sugar snap peas, ends trimmed and sliced in half longways
2 large pita bread, sliced into triangles
METHOD
Step1. Preheat the oven to 180C.
Step 2. Add pita triangles across two large baking trays. Drizzle over a little olive oil, then place into the oven and bake for 10 minutes until crisp and golden.
Step 3. Meanwhile, for the Avocado Hummus, add all ingredients into the base of a food processor. Pulse on high until the ingredients form a thick hummus. Taste, and season with a little extra salt and pepper if needed. Spoon into a large serving bowl and sprinkle over coriander leaves, and roasted almonds.
Step 4. Place the Avocado Hummus in the middle of the table, with the raw veg and toasted pita placed around. Serve with cold Aussie Avo Cream Ale Beers.
CREDITS
Recipe: Hayden Quinn
Food: Meg Yonson / Hayden Quinn
Styling: Olivia Blackmore
Photo: Luisa Brimble
