Don’t let those Easter leftovers go to waste – repurpose them for a delicious snack, like our avocado and herb hummus with bread and dippers recipe. And yes! They make the perfect picnic treat too!

SERVES 6

INGREDIENTS
For the hummus
1 avocado, sliced
1 tin chickpeas, drained
Zest and juice of 2 limes
1 garlic clove, crushed
½ tsp cumin
½ cup parsley
½ cup coriander
½ cup boiling water
3 tbsp olive oil
To serve
1 tbsp olive oil
1 ciabatta, sliced
8 mini cucumbers, halved
4 carrots, cut into batons
2 peppers, sliced
1 packet of chips

METHOD
For the hummus
1. Combine all the ingredients except the olive oil in a blender. Blend until smooth, about 1 minute, before drizzling in the olive oil and blending for another minute.
2. Adjust the seasoning to your liking.
3. Spoon the hummus into a bowl. Drizzle over the extra tablespoon of olive oil and garnish with coriander. Serve alongside crusty ciabatta, a variety of vegetable dippers, and chips.

Recipe & styling: Elizabeth MacKenzie
Photography: Jotham van Tonder // HMimages.co.za

Need a midweek movie snack? Then enjoy your snack our pastry cones filled with paprika-spiced popcorn recipe.

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