Avocado Hummus With Hazelnut Dukkah

• 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 )

1. 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.
2. 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.
3. 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.

avocado, chickpeas, sour cream, lemon rind, lemon, garlic, salt, bread, hazelnut dukkah, hazelnuts, sesame seeds, poppy seed, coriander seed, cumin seeds, salt

Taken from www.food.com/recipe/avocado-hummus-with-hazelnut-dukkah-469286 (may not work)