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Aussie Avocado Hummus with Raw Spring Vegetables

Yields6 ServingsPrep Time30 minsCook Time10 minsTotal Time40 mins

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

Preheat the oven to 180C.


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.


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.


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: 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
Nutrition Facts

Servings 6