Ingredients
Aussie Avocado Hummus
1 ½ cups cooked chickpeas (or 1 can tinned chickpeas, drained and rinsed)
2 large Australian Avocados
½ cup coriander, roughly chopped + more for garnishing
1 garlic clove, minced
2 tbsp tahini
½ tsp ground cumin
1 lemon, juiced
¼ cup extra virgin olive oil
1 tsp sea salt
½ tsp freshly cracked black pepper
To serve
¼ cup roasted almonds, roughly chopped, for serving
1 bunch radish, washed well and sliced into quarters
1 bunch dutch carrots, cleaned and sliced in half longways
2 medium Lebanese cucumbers, sliced into quarters, longways
150 g sugar snap peas, ends trimmed and sliced in half longways
2 large pita bread, sliced into triangles
Method
1
Preheat the oven to 180C.
2
Add pita triangles across two large baking trays. Drizzle over a little olive oil, then place into the oven and bake for 10 minutes until crisp and golden.
3
Meanwhile, for the Avocado Hummus, add all ingredients into the base of a food processor. Pulse on high until the ingredients form a thick hummus. Taste, and season with a little extra salt and pepper if needed. Spoon into a large serving bowl and sprinkle over coriander leaves, and roasted almonds.
4
Place the Avocado Hummus in the middle of the table, with the raw veg and toasted pita placed around. Serve with cold Aussie Avo Cream Ale Beers.
Credits: Recipe: Hayden Quinn, Food: Hayden Quinn / Meg Yonson, Styling: Olivia Blackmore, Photo: Luisa Brimble
You can secure your Sunday session must-have, the Aussie Avo Ale, via the Grassy Knoll Brewery website from Monday, 23 November 2020: https://www.grassyknollbrewing.com.au/ Or at one of the following stockists: Bucket Boys, Marrickville, NSW Papi Dulce, WOLLONGONG, NSW Krafted Beer Festival, GOLD COAST, QLD Saccharomyces Bottle Shop, BRISBANE, QLD Cloud Wines South MELBOURNE, VIC
Ingredients
Aussie Avocado Hummus
1 ½ cups cooked chickpeas (or 1 can tinned chickpeas, drained and rinsed)
2 large Australian Avocados
½ cup coriander, roughly chopped + more for garnishing
1 garlic clove, minced
2 tbsp tahini
½ tsp ground cumin
1 lemon, juiced
¼ cup extra virgin olive oil
1 tsp sea salt
½ tsp freshly cracked black pepper
To serve
¼ cup roasted almonds, roughly chopped, for serving
1 bunch radish, washed well and sliced into quarters
1 bunch dutch carrots, cleaned and sliced in half longways
2 medium Lebanese cucumbers, sliced into quarters, longways
150 g sugar snap peas, ends trimmed and sliced in half longways
2 large pita bread, sliced into triangles