Avocado hommus with dukkah


Recipe By: Donna Hay


2 avocados

400g can chickpeas, drained and rinsed

1 tablespoon tahini

1 clove garlic, crushed

2 tablespoons

lemon juice

sea salt and cracked black pepper

6 small wholemeal flatbreads, toasted

¼ cup (35g) store-bought dukkah, for sprinkling

extra virgin olive oil, to serve

lemon wedges, to serve


Place the avocado, chickpeas, tahini, garlic, lemon juice, salt and pepper in a food processor and process until smooth. Spoon the avocado hummus onto each flatbread, sprinkle with the dukkah and drizzle with oil. Serve with lemon wedges. Serves 4–6.

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