A delicious chickpea and avocado cream, topped with crunchy Cracker Bites for a crispy touch! Perfect as an appetizer or snack for guests.
Chop the shallot and garlic and cook them over low heat.
Add the chickpeas and cook until they are slightly golden. Add water and let it boil.
Prepare the avocado cream by blending the avocado pulp with EVO oil, salt, lime juice, and almond milk until smooth.
Taste the avocado cream and adjust the salt and lime juice if necessary. Also, adjust the consistency by adding almond milk.
Blend the cooked chickpeas until smooth. Add salt to taste.
Roast the Chickpea Bites with olive oil, salt, and paprika until crispy.
Pour the chickpea cream into a bowl, add the avocado cream, and garnish with Cracker Bites and roasted chickpeas.
Blender or mixer
Pan
In the refrigerator for 1-2 days
Rosemary and thyme Cracker Bites pair particularly well with this cream, but other flavor variants can be used. Serve with a splash of lime juice for a fresh touch.
Saint Pierre e Miquelon
| Energy (kcal) | 59.34 |
| Carbohydrates (g) | 8.48 |
| of which Sugars (g) | 3.35 |
| Fat (g) | 0.87 |
| of which Saturates (g) | 0.11 |
| Protein (g) | 3.58 |
| Fiber (g) | 2.77 |
| Sale (g) | 0.01 |
