Pickled Walnut and Avocado Hummus

This January my pledge is to cook and eat extra healthy. I have been making sure that I prepare varied lunches for my family with the fresh ingredients. One of my family's most frequent lunch box item is wraps with different types of fillings. The base of my wraps is always a spread or dip of some sort topped with roasted vegetables, salad, grilled haloumi, tofu or mushrooms. The combinations are numerous and you can create a filling for each persons preferences.

Hummus is my favorite dip, its really versatile and you can use it as a spread too. I enjoy experimenting by adding new flavors to the basic hummus recipe to create variety. This is how this amazing Pickled Walnut and Avocado Hummus was created. The Opies pickled walnuts are my new discovery, if you have not tried them trust me once you do you will be hooked. I add them to salads, soups, pasta dishes to give the dish texture and a unique pickled flavour too.

Yield: 1 bowlAuthor: Nayna Kanabar

Pickled Walnut and Avocado Hummus

Delicious and creamy Avocado and Chickpeas dip flavoured with pickled walnuts

prep time: 15 minscook time: total time: 15 mins

Ingredients:

For Hummus

• 1 400g can precooked chick peas  
• 2-3 Opies Pickled Walnuts(finely chopped)
• 1 tablespoon of liquid from the pickled walnuts
• 3 tablespoons of chick pea water from the cooked chick peas
• 2 ripe Avocado  
• 1/2 teaspoon Salt
• 1/2 teaspoon black pepper
• 2 tablespoons extra virgin olive oil
• 1 red chilli finely diced
• Juice of 2 lemons
• 1/2 teaspoon chilli flakes(Optional)
• 6 springs fresh coriander 
• 1 tablespoon fresh Pomegranate seeds for garnish
• 1 tablespoon extra virgin oil for drizzle
• 2 springs fresh Coriander finely chopped for garnish

Instructions

1.  Drain the chickpeas and reserve liquid.
2.  Juice the two lemons 
3.  Peel and dice the avocado and drizzle them with a little lemon juice to stop them discolouring.
4. Peel and finely chop the three walnuts and keep aside
5.  In the food processor, add the drained chickpeas with 4 tablespoons of chickpea liquid.
6. Add the avocado reserving about 1 tablespoon for garnish.
7. Add the fresh coriander, red chilli, salt, black pepper, walnut pickling liquid, 4 tablespoons lemon juice and olive oil. Blend the mixture to a smooth paste.If the mixture is too stiff add a little more of the reserved chickpea liquid to get the desired consistency
8. Transfer the mixture to a bowl and fold in the chilli flakes. Keep about a tablespoonful of the chopped  pickled walnuts  for garnish and fold the remaining  in. (Do not blend the walnuts in the food processor as the hummus will change colour)Also the chopped walnuts add a nice texture to the smooth hummus.
9. Transfer the Pickled walnut and Avocado hummus to a serving bowl, garnish with the remaining chopped walnuts, reserved chopped avocado, chopped coriander and pomegranate seeds. Finish off with a drizzle of Extra virgin olive oil

NOTES:

This Pickled Walnut and Avocado Hummus can be served as a dip with vegetable crudites, tortilla chips or used as a spread for sandwiches, wraps and rolls.

Created using The Recipes Generator

*In collaboration with Opies

You can check out some mouthwatering recipes using Opies Products on their recipe page.

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