Avocado hummus

From issue #10.
Photography by Photograph by Minka Firth.

    INGREDIENTS

    1 x 300 gram tin cooked chickpeas*
    1 tablespoon sweet chilli sauce
    2 cloves garlic, crushed
    1⁄2 teaspoon ground cumin
    juice of 1 lemon
    1 ripe avocado, peeled and stone removed
    2 tablespoons chopped flat-leaf parsley

    METHOD

    Put the chickpeas, chilli sauce, garlic and cumin in a food processor and blend to a paste. Add the lemon juice, avocado and parsley and blend again. Season well. Transfer to a bowl and set aside.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE

    Related Content

    latest issue - on sale now

    Issue #119
    Check out our
    latest issue:

    Issue #119

    Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!