Avocado and Chickpea Spread
Ингредиенты
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- 2 ripe avocados
- 6 tbsp (90 ml) cold water
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) tahini
- 2 tbsp (30 ml) lemon juice
- Tabasco-style sauce, to taste
- 2 tbsp roasted black and white sesame seeds
- Everything crackers
- 4 oz (115 g) sliced smoked salmon
Инструкция
- In a food processor, blend the chickpeas with the avocados, water, oil, tahini, lemon juice and Tabasco until very creamy. Season with salt and pepper. Using a spatula, scrape down the sides of the food processor as needed. Transfer into an airtight container. Cover and refrigerate. The spread will keep for 3 to 5 days in the refrigerator.
- Serve the spread with the crackers (see note). Top each cracker with the smoked salmon and sesame seeds.
