Creamy Avocado

with toasted dukkah

It’s that time of year when we can all get excited about avocados again. To celebrate we have this created this moreish avocado dip that will make an excellent addition to your next grazing board. Avocados are a great source of healthy fats, which are great for normal hormone balance, improve skin barrier function and reduce inflammation. One large avocado contains over 10% of your recommended daily intake for iron, magnesium, phosphorus, zinc, thiamin and riboflavin, over 35% of vitamins C, niacin, B6 and E, over 50% of vitamin K and 89% of folate - making it a source of almost every vitamin. Vitamin E is a particularly skin-friendly vitamin, as it reduces inflammation and acts as an antioxidant.

Nutritional Savoury Yeast Flakes have also been included in this recipe to up the level of nutrients including all of your B vitamins, calcium, iron, zinc and potassium, and they also add a yummy savoury taste. Zinc is another skin loving mineral as it supports healing.  Pepitas add a bit of crunch, as well as plenty of extra magnesium and iron, and hemp seeds are a complete protein source and high in iron, magnesium, calcium and phosphorus.



3 avocados

2 cloves garlic

1 lime, juice half, then cut into wedges

1 tomato, diced

1/4 cup coriander leaves

1/4 cup parsley leaves

1 tbsp black sesame seeds

1 fresh jalapeno

1 chilli, sliced

100 g organic corn chips

100 g snow peas

1 cucumber, cut into sticks

3 pieces of celery, cut into sticks

Pinch of smoked paprika


1/4 cup The Wholefood Pantry Vegan Nutritional Savoury Flakes

Pinch of The Wholefood Pantry Pink Himalayan Crystal Salt

1/2 cup The Wholefood Pantry Pepitas

1/2 cup The Wholefood Pantry Pesticide Free Almonds

1. To make the granola, toast pepitas, almonds and sesame seeds in a pan with a little olive oil and salt until crispy.

2. Place avocado, savoury flakes, garlic, coriander, parsley, lime juice, salt and pepper into a high powered blender. Then pulse until the mixture becomes a puree. Add a little water to help loosen if needed.

3. Mix in the diced tomatoes to the dip.

4. To serve, add the dip into a bowl, top with nuts and seeds, coriander, smoked paprika, sliced jalapenos, chilli and lime wedges.

5. Serve with corn chips, celery sticks and snow peas.


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