This is hardly a recipe - more what I would tell you to do if you rang me up and said, "what shall I do with this avocado?". It was a complete spur of the moment experiment that turned out exceptionally well. Don't you love it when that happens? The hummus has a faintly green tinge and the lemon juice seems to stop it from going brown if you don't eat it all in one go.
1 clove garlic, smashed
good pinch of sea salt
zest and juice of 2 lemons
1 tin chickpeas, rinsed and drained
1 ripe avocado, halved, stoned and peeled
2 spring onions, white part only, finely chopped
1 clove garlic, smashed
good pinch of sea salt
zest and juice of 2 lemons
a slosh of good olive oil
a spoonful or two of tahini (optional)
On another note, my friends at Crumbs have declared 2012 to be the year of the vegetable (take that, London Olympics!). They're harnessing the power of the interweb to collate a whole lot of vege-friendly recipes, so do nip over if you're in need of inspiration or have something to share.
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I find avocado kinda filling, but I wouldn't call two in two days a binge...they're so delicious and the texture's so perfect, one a day is hardly enough.
ReplyDeleteLove the sound of this - I actually have a slightly overripe avocado rapidly going non-perfect in my fruitbowl - not quite good enough for being sliced into a salad, but definitely usable in the food processor.
I'm going through a bit of an avocado phase as well so this looks delicious and nice and healthy!! Perfect for lunch today : )
ReplyDeletebloody nice though!... I love an avocado, with a little olive oil and a spoon x
ReplyDeleteThat's a really good idea!!
ReplyDeleteThat sound gorgeous, I love the in a crayfish salad with plenty of black pepper :)
ReplyDeleteSounds delicious.
ReplyDeleteI love hummus, yet to try it with avocado though. On my list to try this year for sure.
ReplyDelete