Nutty avocado dip
Makes about 500 ml

If you like hummus, you will absolutely love this dip with its extra nutty flavour, crunchy texture and the soft cubes of avo.


50 g macadamia nuts, chopped
10 ml (2 tsp) cumin seeds
1 x 410 g tin chickpeas, drained, but keep the liquid
60 ml (¼ cup) Westfalia Lemon-Flavoured Avocado Oil and extra to drizzle
1 avocado, cubed
salt and pepper to taste


1. Heat a frying pan over a medium heat and toast nuts, without any oil, until lightly golden b1rown. Add cumin seeds and toast until aromatic. Stir in chickpeas and toss for a few minutes. Spoon out and allow to cool.
2. Place chickpea mixture in a blender with about 100 ml of the reserved chickpea liquid and the avocado oil. Blend to form a chunky dip. Add more chickpea liquid or oil if the mixture is too thick to your taste.
3. Gently stir in avocado and season to taste. Serve as a dip with snacks or veggie sticks or spread on a sandwich.


1. Substitute chickpeas with butter beans for a bean dip.
2. A pinch of smoked paprika will add a tasty flavour to the dip.
3. If you plan on keeping the dip in the fridge, only add the avo just before serving.