Avocado hummus
Photography 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.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.