Avocado Hummus with Crispy Chick Peas

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Avocado Hummus with Crispy Chick Peas

Recipe By Courtney Roulston

Ingredients

  • 3 large ripe avocados

  • 1/3 cup lemon juice

  • 2 tbs tahini paste

  • 1 tsp ground cumin

  • 1 clove garlic

  • sea salt to taste

  • 1 tsp each roasted white and black sesame seeds

  • 1 tbs chilli oil

  • ¼ cup coriander, sprigs picked (in iced water)

  • wholemeal sourdough or baby cucumbers to serve

Crispy Chickpeas

  • 400 g can Coles chick peas, drained

  • 2 tbs Coles plain flour

  • ½ tsp curry powder

  • 1 cup extra virgin olive oil for frying, plus a little extra to serve

Method

  • Place the avocado into the base of a food processor.

  • Add in half the chick peas, lemon juice tahini paste, cumin, garlic and a pinch of sea salt. Blitz until smooth and creamy and taste for seasoning.

  • Heat the oil in a small pot to 180 degrees (°C). Place the remaining chickpeas in a sieve and dust with the flour and curry powder, shaking off any excess. Fry the chickpeas for 3-4 minutes, or until crispy and golden. Remove with a slotted spoon, drain on kitchen paper and season with salt. 

  • Place the avocado humus onto a large lipped plate and spread out with a spoon. Scatter over the chick peas, olive oil, sesame seeds, chilli oil and coriander.

  • Serve with sliced baby cucumbers or wholemeal sourdough bread for dipping. 

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