Recipe video above. It's like a cross between Guacamole and Hummus! This is a great bigger-batch avocado dip that takes minutes to make, for those times when you want one avocado to go further, or when you've got friends who are split between the Guac and Hummus camps. See notes for more variations.
Cut avocado in half, remove seed. Use spoon to scoop flesh into food processor. Add remaining ingredients. Start with just a pinch of salt because canned chick peas vary in saltiness. Whizz until smooth, scraping down sides as required.
Adjust: sour with lemon, salt, pepper, and dip consistency with water. Whizz again.
Dollop onto plate. Use spoon to make swirls on top. Drizzle over olive oil, sprinkle to pine nuts, garnish with coriander. Serve with chips, crackers or pita bread, see notes for most amazing stay-green storage tip!
1. Flavour adjustments: To make it less hummus-y, skip the tahini and use yoghurt instead. To make it even less hummus-y, use less chickpeas - or skip it completely and use a bit more yoghurt.To make it less guacamole-like and more hummusy, skip the coriander and definitely use the tahini.Try adding jalapeño or cayenne for spiciness, and canned green chillies for a touch of smokiness.2. STORAGE: Picked up the most AMAZING TIP EVER from this Make Ahead Guacamole from my friend Claire over at Sprinkles and Sprouts. Put in an airtight container, smooth top and cover with thin layer of water. Avo is so dense, the water doesn't get absorbed at all. Your dip will stay beautifully green for 3 whole days!!! 3. Makes about 2 1/4cups, nutrition is for 8 servings.