Trio of Avocado Dips

Serves 6

Time 15 mins

Ingredients

Avocado Hummus:

1 cup tinned chickpeas, drained and rinsed

Flesh of 1 avocado

2 garlic cloves

Juice of 1 lime

2 tbsp fresh coriander

½ jalapeno, deseeded

½ tsp cumin

Salt and pepper

2 tbsp extra virgin olive oil

Avocado Pesto:

½ bunch fresh basil, leaves picked

Flesh of 1 avocado

2 garlic cloves

2 tbsp pine nuts

Juice of ½ lemon

2-3 tbsp water

¼ cup parmesan cheese, grated

¼ cup extra virgin olive oil

Salt and pepper

Avocado Tzatziki:

1 Lebanese cucumber, grated

1 garlic clove, grated

½ cup Greek yogurt

1 tbsp fresh dill, chopped

½ lemon, juiced

Flesh of ½ avocado

Salt and pepper

Dippers:

Baby carrots

Baby cucumbers

Baby corn

Cherry toms

Radishes

Method

Place all of the ingredients for the avocado hummus into a food processor and blitz until smooth. Add a little water when the motor is running if it is too thick. Transfer to a serving bowl.

Wipe out the food processor and repeat the process for the avocado pesto.

To make the tzatziki, squeeze the excess liquid out of the cucumber then place into a large bowl. Add the garlic, Greek yoghurt, dill and avocado and season generously with salt and pepper. Mash together with a fork, add in the lemon juice, and stir to combine.

Arrange the dips on one large platter or in three separate bowls, and serve with your preferred dippers.