The Hummus

SERVES 2 SPICY DUKKAH WEDGES

This is one of my quickest and most popular snacks. For our dukkha recipe, see Dukkah Daze p.33. Maybe by this point you even have a jar already made up!

INGREDIENTS

1 avocado 1 tsp. extra-virgin olive oil To garnish (optional): chili flakes For the dukkah: 100g walnuts 1 tbsp. black sesame seeds 1 tbsp. fennel seeds 1 tbsp. cumin seeds 1 tsp. sea salt Pepper

METHOD

1 To make the dukkah, heat a dry pan over medium heat. Add the nuts and spices to the pan, shaking frequently to toast them without burning them. The mixture is done when it is golden brown and releases a warm, nutty aroma, ±10 minutes. Remove from pan immediately and allow to cool. 2 Using a mortar and pestle, crush the mixture into a rough powder and season to taste. If you don’t have a mortar and pestle, you can use a food processor, but be careful to not over blend the mixture into a paste. 3 Cut each avocado half lengthwise, remove the pit and skin then slice each half into ±5 wedges. Arrange the wedges on an attractive plate or wooden board. 4 Sprinkle over the dukkah and chilli flakes and. Skip the chili for less heat or for a child-friendly version. Drizzle with olive oil and serve.