Avocado and chickpea spread - Jadranka Blažić
Avocado and chickpea spread - for more people.
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Avocado and chickpea spread - Jadranka Blažić
Avocado and chickpea spread - for more people.
- 200 ml of boiled chickpeas
- 1 large ripe avocado
- 1/2 tablespoon of tahini
- so
- juice of 1/2 lemon
- 1 tablespoon of olive oil
- some pepper
- black and garlic powder
- I will not tell you how much to use. I had salt boiled chickpeas and a nice ripe avocado. I will write how much of what I used, and if you ever have the desire to try this recipe, feel free to use the fats and add what you have and what you like.
- Put all the ingredients in a blender and mix until you get a spread that is not too thick. If it is too thick, add a little liquid in which the chickpeas were cooked.
- Store the finished spread closed in the refrigerator. I don't know exactly how long the deadline is, because we use it up in a couple of days.
