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
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 & 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