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Roasted Red Pepper Hummus Dip


Slurpy Buckwheat Noodle Soup


Avocado and Spring Onion Dip


Prep time: 10 minutes

Gluten Free, Vegan 

Inspired by  The Middle Eastern Vegetarian Cookbook by Salma Hage.


2 ripe avocado, mash with a fork

1 lemon, juiced

1 tablespoon of tahani

pinch of sea salt

2 spring onions (scallions), chopped small

2 tablespoons fresh chopped coriander (or parsley)


  • Mash the two ripe avocado with a fork in a bowl, then squeeze in the juice of one lemon.
  • Add the tahani, sea salt and chopped spring onion and combine well.
  • Cover the dip with two tablespoons of chopped coriander, stir, cover and leave in the fridge until ready to serve.