A fresh twist on this classic Middle-Eastern dish. The Avocado, Apple, and Walnut Hummus has a light nutty-crunch, balanced citrusy-tones, and a soft creamy texture. Ideal dinner party starter, buffet dish, or snack. The walnut hummus keeps for 3-5 days in the fridge, or freeze in ice-cube trays for an accessible nibble (frozen hummus cubes quickly defrost at room temperature).
Ingredients (serves 4):
- 3.5 oz (100g) dried garbanzo beans
- 1 large ripe avocado
- 2 tablespoons tahini (ground sesame seeds)
- 2 or small onions, finely chopped
- 2 key limes, juiced
- ½ teaspoon of sea salt
- 1.5 fl oz (50m)l spring water
- Pinch of cayenne or African bird pepper
- ¼ apple, diced
- 4 walnuts
- 1 cucumber, sliced diagonally (or any approved veggie you'd like to dip!)
Preparation:
- Soak dry garbanzo beans overnight (12 hours) in spring water.
- Alternatively, unsoaked beans can be cooked in a pressure cooker (45 minutes).
Method:
- Cook soaked garbanzo beans in a pan of boiling water (medium heat, 30 minutes) until soft.
- Blend cooked garbanzo, avocado, tahini, onion , lime, salt, and water (slowly add more water as needed).
- Sprinkle chopped apple, walnuts, and a pinch of cayenne pepper and serve with sliced cucumber.
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