Hummus Guacamolé (Levantine)

If you're into hummus and guacamole, your pupils will have jumped tenfold just reading the headline. If not, you'll feel the same way when you dive into this creamy dream of hummus and avocado. You won't be able to stop any time soon. Believe me, Hummus Guacamole is the most perfect fusion since creamy dips were invented.

Hummus:
chickpeas, cooked (250 g)
1 clove garlic
5 Tbsp. lemon juice, freshly squeezed
8 Tbsp. tahini
½ tsp. ground cumin
cold water, cold (100 mL)
sea salt

Guacamole:
1 avocado
2 handfulls coriander
1 tomato
½ onion
2 tsp. sumac
2 tsp. lime juice, freshly squeezed
2 tsp. sesame
2 tsp. black cumin
extra-virgin olive oil
sea salt
black pepper, freshly ground

Garnish:
sesame seeds
black cumin
extra-virgin olive oil
sea salt
black pepper, freshly ground

Make the Hummus:
Pour the chickpeas including the cooking liquid into a small pot and bring to the boil for approx. 5 minutes.

Pour the chickpeas with garlic, cumin, salt, lemon juice, tahini and some of the cooking liquid into a Food Processor and puree well.

Add a little more liquid and/or lemon juice if required.

Fill the hummus into small bowls and drizzle with a little olive oil as desired.

Make the Guacamole:
Pit and peel the avocado, cut into cubes and mix with lime juice. Dice the tomato.

Wash the coriander, remove the stems and roughly chop the leaves.

Peel the onion and cut into fine half-rings. Mix the half-rings with the sumac.

Assemble:
Spread the hummus on a large platter or small plates and top with avocado, tomatoes, sumac onions and coriander.

Garnish with sesame seeds, black cumin, olive oil and season with salt and pepper.

Makes 4 servings.