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Avocado Hummus with Hazelnut Dukkah

Serves 6-8


  • 1 ripe avocado
  • 1 cup drained canned chickpeas, rinsed
  • 1 x 200g tub Australian sour cream
  • 1/2 teaspoon finely grated lemon rind
  • juice of half a lemon
  • 1 clove garlic, crushed
  • salt and freshly ground black pepper
  • bread, biscuits or pita, for serving
  • Hazelnut Dukkah
  • 1 cup hazelnuts
  • 1/4 cup sesame seeds
  • 1/4 cup poppy seeds
  • 1/4 cup coriander seeds
  • 2 tablespoons cumin seeds
  • 1 tablespoon sea salt flakes
Download Recipe (PDF)


  1. 1. To make dip, process avocado flesh, chickpeas, sour cream, lemon rind, juice and garlic in a food processor until smooth, season to taste. Spoon dip into a serving bowl and refrigerate for 1-2 hours before serving.
  2. 2. For Dukkah, roast hazelnuts until golden and fragrant. Rub hot nuts in a teatowel to remove skins. Roast seeds and spices seperately, until fragrant. Process nuts, seeds, spices and salt in a food processor until coarsley ground.
  3. 3. To serve, arrange a bowl of avocado hummus on a board with a pile of dukkah and bread, biscuits or pita. Dip the biscuits in the hommus and then in the dukkah.

Tips / Handy Hints

Leftovers make a delicious lunch! Spread dip on a slice of grainy toast and sprinkle with dukkah. Bought dukkah is also delicious used for this dish. Dukkah will keep for 1-2 months stored in a jar or airtight container.


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