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This recipe is a delicious hybrid of well-known hummus and guacamole that can be served many ways and lasts refrigerated for 3 days. Gluten free / Dairy free / Vegan / Nut free INGREDIENTS Makes 2 ½ cups

1 x 400g tin chickpeas 50 g baby spinach leaves 1 ripe 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


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 & pine nuts

· Grilled corn kernels, fresh coriander & chilli flakes

· Crumbled feta, mint & diced cucumber

· Capers, fresh dill & finely chopped red onion

Serving Suggestions:

· Use slices of Genuinely Southern Forests apple to dip

· Top a halved boiled egg & lightly dust with smoked paprika

· Top a grilled field mushroom & garnish with fried breadcrumbs

· Serve to accompany grilled chicken or fish

© Sophie Zalokar for Genuinely Southern Forests

Genuinely Southern Forests Avocado Hummus
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