Hazelnut Dukkah Mung Bean Hummus Recipes

Steps:

• 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 2 hours before serving.
• For Dukkah: Roast the hazelnuts until golden and fragrant. Rub hot nuts in a teatowel to remove skins. Roast the seeds and spices seperately, until fragrant. Process nuts, seeds, spices and salt in a food processor until coarsley ground.
• To serve: Arrange the bowl of avocado hummus on a large plate or board with a pile of dukkah and serve with bread, crackers, biscuits or pita. Dip the biscuits in the hommus and then in the dukkah.

Steps:

• Add the mung beans to a food processor and pulse until a fine, fluffy crumb develops, about one minute.
• Scrape the bean paste from the corners, then add the lemon juice, tahini, garlic, spices and salt. Blend again, for another minute.
• Start adding the water one bit at a time. Blend until the hummus is smooth, light and creamy.
• Taste, and adjust to your liking - adding more lemon juice, spices or salt, if needed.

Steps:

• Combine all ingredients in a mortar and pestle and coarsely crush (or roughly chop it all with a knife).