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Avocado and chocolate hummus, with cinnamon roasted chickpeas

June is World Avocado Month as proclaimed by the World Avocado Organization (WAO), of which South Africa is a member, and that means it’s time for some fanfare and fun, time to take your avocado obsession on a culinary adventure!

Yes, salads, sarmies, burgers and pizza should never be served without crescents of fresh, creamy avocado but there’s a whole world of interesting new morsels that need your consideration.

It’s hard to think of another fruit as versatile as an avocado when it comes to snacking and mealtimes, morning, noon and night. Mashed, diced, sliced or puréed, it’s always a delight, with a generous ability to make all other ingredients taste that much better!

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Ever tried avo mayo – or avo-nnaise? Just purée avo with a drop of oil and some lemon juice – it’s a delicious and healthier substitute when making potato salad and chicken mayo.

Avocado and chocolate hummus with cinnamon roasted chickpeas is also a must-try option.

For further information and avo recipes, visit www.avocado.co.za, like @iloveavocadoSA.co.za on Facebook and follow @iloveavossa on Instagram.

Avocado and chocolate hummus, with cinnamon roasted chickpeas

Ingredients for the hummus

• 2 avocados
• 1 can chickpeas
• 1 cup dates, stoned and soaked in warm water
• 4 tbsp. cocoa
• 1 tsp vanilla
• 1 tsp caramel essence
• Pinch pink Himalayan salt
• ¾ cup / 180ml water

Ingredients for the roasted chick peas

• 1/2 can chickpeas, drained and patted dry
• 1/2 teaspoon cinnamon
• Pinch of salt


1. Drain the dates. Place all the ingredients except the water in a food processor and whizz to combine. Add water as necessary to create a smooth consistency.
2. To make the roasted chickpeas, toss the chickpeas with cinnamon and salt and place on a non-stick baking tray. Bake in a preheated oven for 15 – 20 minutes until golden and crunchy.
3. Serve with fruit, shortbread biscuits or plain crackers.

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