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Creamy Avocado Hummus
This avocado hummus is so rich, super creamy, and absolutely delicious!.
This hummus is vegan, gluten-free, dairy-free, and sugar-free. A delicious combination for the perfect snack to go with carrot sticks, tortilla chips, or even spread in sandwiches.
INGREDIENTS
- 400 g can cooked chickpeas drained.
- 2 medium avocado ripe
- 3 Tbsp lemon juice, half lemon approx.
- 1-2 Tbsp tahini paste
- 1/2 tsp salt
- 1 Tbsp olive oil
- pinch black pepper
- 30 g water
To Garnish
- Roasted paprika chickpeas
- 1/4 tsp nigella seeds
- 1/4 tsp sesame seeds
- cherry tomatoes, chopped red onion, coriander leaves
- chilli powder (optional)
METHOD
- Place drained chickpeas, avocado, olive oil, tahini, lemon juice, salt and pepper into the mixing bowl and mix 30 sec/ speed 10.
- Scrape down the sides of the mixing bowl with a spatula. Depending on your desired hummus consistency, cautiously add water, ensuring not to thin it too much. Mix for an additional 30 sec/speed 10 or until the desired texture is achieved.
- For Roasted Chickpeas, combine 2-3 tablespoons of drained chickpeas with 1 teaspoon of olive oil, a pinch of salt, 1/2 teaspoon of paprika, and a pinch of white pepper. Roast in an air fryer or in the oven at 170°C for 10 minutes.
- Transfer the avocado hummus into a bowl, spreading it out with a spoon. Drizzle with olive oil and garnish with the roasted chickpeas, sesame seeds, nigella seeds, chopped tomatoes, onions, and coriander leaves. For an added kick, sprinkle chili powder.
NOTES
Feel free to adjust the water quantity based on your preferred hummus thickness.
Store in an airtight container in the fridge for up to 3 days. I don't recommend freezing this avocado hummus
Thermomix Mini Smoked salmon cheesecakes
These no bake Smoked Salmon Cheesecakes are perfect for a make-ahead savoury Christmas starter. They can be made up to 3 days before Christmas, leaving you time to prepare last minute shopping.
I used a Mini Loose based muffin tin but you can also make a bigger size and cut into slices.
INGREDIENTS, makes 10 bite size cheesecakes
- 50g salted biscuits crackers
- 40 g butter
- 130g soft cheese Philadelphia style
- 1 Tsp lemon juice
- 100g smoked Salmon
- 1/2 Tsp gelatine powder
- Chives, dill, pepper and salt.
METHOD
- Place butter in TM bowl and melt 1min/90°C / speed 1.5
- Add crackers 10sec/speed 9.
- Spoon equal amounts of the mixture into a mini muffin tin with removable bases, press down firmly and put in the fridge to chill while you make the topping. Can also be made with cake rings, mini tart tin or muffin cases.
- Dissolve the gelatine in approx. 2-3 Tbsp of hot water.
- Add the soft Cheese, salmon (reserve a little for decoration) , lemon juice , pepper, salt, dill into the TM bowl and mix 50 sec / speed 3.
- When all ingredients are mixed remove biscuit base from freezer and layer the cream cheese mixture on top
- Return cheesecakes to the fridge overnight before removing from the tins to serve.