Hummus de aguacate y comino

Ingredientes

• 1 large avocado (cut into 1/2 inch cubes)
• 2 tbsp cooked chickpeas
• 1 tbsp tahini
• 1 tbsp lemon juice (to taste)
• 1 clove garlic
• 1/2 tsp ground cumin
• 1/2 tsp salt (to taste)
• 1 tbsp extra virgin olive oil

Preparación

1. 1

   --- Steps ---

2. 2

   Blend 3/4 of the cubed avocado along with the other ingredients into a smooth puree.

3. 3

   Taste to adjust seasoning, transfer onto a serving plate, arrange remaining avocado, sprinkle with toasted whole cumin seeds, black sesame seeds & chilli flakes (optional) then drizzle with more olive oil.

4. 4

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5. 5

   Drizzle chopped carrot pieces with 1 tbsp olive oil, roast in a 180 deg C oven for 30 mins until they turn brown & becomes tender (add sliced carrot pieces after 15 mins)

6. 6

   Blend roasted chopped carrot with the rest of the ingredients (except sliced carrot) until it becomes a smooth puree.

7. 7

   Taste to adjust seasoning, transfer onto a serving plate, arrange sliced carrot pieces, sprinkle with toasted white sesame seeds & chopped parsley (optional) then drizzle with more olive oil.

8. 8

   --- Steps ---

9. 9

   Drizzle pumpkin cubes with 1 tbsp olive oil, mix & roast in a 180 deg C oven for 30 mins until they turn brown & becomes tender (add smaller cubes halfway)

10. 10

    Blend 1 inch pumpkin cubes with the rest of the ingredients (reserve 1/2 tsp of za'atar)