In the kitchen – Edamame and Avocado Hummus with Pistachio Dukkah

Hello all, I would like to share this simple but delicious brunch or lunch style recipe.  It is a slightly adapted recipe, with my own pistachio dukkah by Rachel from Two Loves Studio who writes a monthly column for one of my all time favourite blogs decor8.  I adore Rachel’s approach to food photography and styling, fresh, clean and most inspiring!

As a vegetarian I am a huge fan of pulses, so love experimenting with various hummus ideas, which are a perfect partner to homemade crusty bread!  This Spring inspired Edamame Avocado hummus caught my eye  and so was keen to try it out.  I have to say I was most impressed with the combination and balance of flavours.  With the addition of pistachio dukkah both for spice and texture and not forgetting those little jewel like pink radishes for colour and that extra crunch. All served on my deliciously light but crusty farmhouse loaf.  What more could you ask for! A perfect brunch, lunch or whenever you fancy!

As with the pistachio dukkah I prefer to use coriander and cumin seeds and slightly toast both the nuts and seeds to bring out their flavour.  With the addition of chopped mint for freshness, which goes perfectly  with the hummus.

Edamame & Avocado Hummus
400g edamame, shelled and frozen
1 tablespoon of extra virgin olive oil
1 avocado, skin and seed removed
1 garlic clove, minced
Juice of 1/2 lime
2 tablespoons tahini
Salt and pepper to taste

Pistachio Dukkah
60g unsalted pistachio nuts, shelled
2 tablespoons of sesame seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1/4 teaspoon salt, or season to your taste
A good sprig of mint leaves, chopped (optional)

Fresh crusty bread, sliced and lightly toasted
3-4 medium sliced radishes, thinly sliced
Fresh green herbs such as coriander or mint, to garnish, if desired

Method
Steam the edamame per instructions on the packet. Let cool slightly and gently run under cold water.  Set aside. Meanwhile, to make the dukkah, toast the pistachio nuts, cool and roughly chop.  In a small pan slighly toast the sesame seeds then the coriander and cumin seeds until they release their aroma and crush in a pestle and mortar, but not too finely.  Add the nuts and roughly bash into smallish pieces. Add the sesame seeds along with chopped mint if using.  Season to taste and place in a little pinch bowl.  The dukkah will keep in an airtight container for a month or so. Once the edamame has cooled put them into a food processor along with the avocado, extra virgin olive oil, garlic, lime juice and tahini paste and blitz until combined. (Mixture should be thick and a little grainy)  Season and adjust flavours according to your own personal taste. Add a generous amount of hummus to slices of your favourite toasted bread, top with some finely sliced radishes, a good pinch of dukkah and finish with some fresh green herbs such as coriander or mint.

For a more substantial meal I served roasted cauliflower alongside it, quick and easy to roast and excellent with spices.  If you are an egg lover then poached or fried would go perfectly!

I hope you enjoy having a go at this versatile recipe and the remaining pistachio dukkah can be used in many ways.  Try sprinkling over grilled vegetables, rice, lentils,  warm green salads with crumbled feta or simply dip some crusty bread in good quality extra virgin oil and then dukkah.  Yum!  So get experimenting and enjoy!

Mairead x