Avocado-chick pea cream recipe

Are you expecting guests? Would you like to make a quick, yummy cream? This avocado-chick pea cream is the perfect choice. You can spread it on a baguette or use it as a dip for pitas, tortillas or freshly cut veggies.

Vegetarian food
Wheat free
Egg free
Milk free
Soy free
Corn free
Sugar free
10 Min.



In an empty pan, roast the sesame seeds lightly and then grind them into flour.


Cut the ripe avocado in half lengthwise, remove its stone and scrape out its flesh with a spoon.


Place the dripped, cooked chickpea and the avocado in a kitchen chopper, together with the salt, chili, chives, garlic, the roasted sesame seeds and the water.


Finally, add the sesame seed oil and 2-3 spoonfuls of beer vinegar. Blend it into a cream.


Add only 1-2 spoonfuls of beer vinegar first.  Add the rest if your cream is not sour enough.

17 Comment
portion unit: EUUSUK
4 ½ oz
can of chick peas
1 piece(s)
1 clove(s)
1 coffee spoon
a little
1 tsp
5 fl oz


Vegetarian food Vegan Wheat free Egg free Milk free Soy free Corn free Sugar free

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