Avocado hummus

Name: Avocado hummus
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1 can(s) (425 ml each) Chickpeas; 2 TABLESPOONS Alfalfa sprouts; 3 TABLESPOONS Salted roasted pistachio kernels; 2 Garlic cloves; 1 Lemon; 2 ripe avocados (about 500 g); 2 TABLESPOONS Tahin (sesame paste); 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 Radishes

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

1 can(s) (425 ml each) Chickpeas
2 TABLESPOONS Alfalfa sprouts
3 TABLESPOONS Salted roasted pistachio kernels
2 Garlic cloves
1 Lemon
2 ripe avocados (about 500 g)
2 TABLESPOONS Tahin (sesame paste)
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 Radishes

Directions

1
Pour the chickpeas into a sieve, rinse cold and drain well. Rinse sprouts and drain. Remove the pistachios from their shells and chop roughly. Peel garlic, also chop coarsely. Squeeze lemon. Halve avocados, remove seeds and peel the flesh.
2
Puree chickpeas, avocados, lemon juice, pistachios, garlic, tahini and oil with a hand blender. Season to taste with salt, pepper and sugar.
3
Clean and wash the radishes and cut them into fine slices. Arrange dip with sprouts and radishes.