Hazelnut Dukkah Mung Bean Hummus Food

HAZELNUT DUKKAH MUNG BEAN HUMMUS

Steps:

• 1. Place the mung beans in a food processor and blend until they break down almost into a fluffy flour. You might need to stop and scrape the sides a few times for this. 2. Add the rest of the ingredients, and blend on high until thick and creamy. Add in the water if it's not thinning down, but add one tablespoon at a time so it doesn't become too runny. Don't rush it, scrape the sides as you go and be patient!

MUNG BEAN HUMMUS

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.

AVOCADO HUMMUS WITH HAZELNUT DUKKAH

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.