Ingredients
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2½ tablespoons (20 g) blanched Almonds
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2½ tablespoons (20 g) blanched Hazelnuts
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2 tablespoon Sesame Seeds
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1 tablespoon Cumin Seeds
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1 tablespoon Coriander Seeds
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1 tablespoon dried Mint
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4 oz (120 g) Avocado
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1 tablespoon vegan Brown Rice Miso
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1 tablespoon freshly squeezed Lemon Juice
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2 teaspoons Tahini
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2 teaspoons extra virgin Olive Oil
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1 small Garlic
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Root Vegetable Chips
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2 medium Beetroot
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2 medium Parsnips
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Olive Oil
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Sea Salt
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mandoline grater
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2 baking sheets, lined with baking parchment
Directions
This guacamole with a Japanese twist is so quick and easy to make and the dukkah, an egyptian nut and spice mix, adds a delicious third texture to this snack attack.
Steps
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1
Done
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Preheat the oven to 200°C (400°F) Gas 6. |
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2
Done
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Peel, top and tail the beetroot/beets and parsnips, then using a mandoline, cut into thin slices. Pat dry with paper towels. Place in a bowl and toss lightly with olive oil to give them a very thin coating. Toss with a little sea salt then lay out, not overlapping, on the two prepared baking sheets. Roast in the preheated oven for 5–8 minutes, keeping an eye on them as they burn easily. Remove and leave to cool. |
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3
Done
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Reduce the oven temperature to 180°C (350°F) Gas 4. |
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4
Done
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Roast the almonds for about 8 minutes and the hazelnuts for about 5 minutes on separate trays and Leave to cool. |
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5
Done
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Meanwhile, in a dry frying pan/skillet over a medium heat, fry the sesame, cumin and coriander seeds for 1–2 minutes until fragrant. In a food processor, blitz the spices, roasted nuts, seeds, dried mint and ¼ teaspoon of sea salt until finely ground, no longer though, as the nuts will begin to release oils. Spoon the mixture into a bowl and set aside. |
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6
Done
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Blitz the avocado in the food processor with the miso paste, lemon juice, tahini, olive oil and garlic until smooth. Taste and adjust the seasoning if necessary. |
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7
Done
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Serve the vegetable chips with the avocado miso dip with some of the dukkah sprinkled over. To eat, dunk the chips into the dip and then back into the remaining dukkah, which will cling on to the wet dip. |
