Avocado Hummus With Hazelnut Dukkah - cooking recipe

Ingredients

1 ripe avocado
1 cup drained canned chick-peas, rinsed
1 (200 g) tub sour cream
1/2 teaspoon finely grated lemon rind
juice of half a lemon
1 garlic clove, crushed
salt & freshly ground black pepper
bread, biscuits or pita bread, for serving
Hazelnut Dukkah Ingredients
1 cup hazelnuts
1/4 cup sesame seeds
1/4 cup poppy seed
1/4 cup coriander seed
2 tablespoons cumin seeds
1 tablespoon flaked sea salt (I used half )

Preparation

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.