Yields6 ServingsPrep Time30 minsCook Time10 minsTotal Time40 mins
Aussie Avocado Hummus
1 ½cupscooked chickpeas (or 1 can tinned chickpeas, drained and rinsed)
2large Australian Avocados
½cupcoriander, roughly chopped + more for garnishing
1garlic clove, minced
¼cupextra virgin olive oil
½tspfreshly cracked black pepper
¼cuproasted almonds, roughly chopped, for serving
1bunch radish, washed well and sliced into quarters
1bunch dutch carrots, cleaned and sliced in half longways
2medium Lebanese cucumbers, sliced into quarters, longways
150gsugar snap peas, ends trimmed and sliced in half longways
2large 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.
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