This evening, I made this tasty avocado & chickpea spread. I spiced it up a bit with smoked paprika, the spicy version & added a smokeyness using smoked sea salt. Then I mixed it for 3/4 th & added finely cut up red onion pieces. This is so good! Check it out now!
Recipe: for a lot of spread
1 ripe avocado, peeled & big pit removed, flesh scooped out by a spoon
1 tablespoon of lemon juice
1 tablespoon of a fruity extra virgin olive oil ( evoo )
1 red onion, peeled & finely cut up
smoked paprika, the spicy version ( Pimentón de la Vera, picanté ): 2 teaspoons
1 cup of canned chickpeas, rinsed & drained well
1/2 teaspoon garlic powder
black pepper: 10 grins finely milled
smoked sea salt : 20 to 25 grins
1. Take a food processor & add avocado flesh, lemon juice, garlic powder, olive oil, chickpeas, smoked spicy paprika, black pepper & smoked sea salt. DO NOT ADD THE RED ONION PIECES !!!! Mix or pulls until 3/4 smooth. I like to have a bit of consistency left in my spreads. Taste! It has to taste smooth, with a bit of spice & smokeyness. Spoon this into a fitted bowl & add the red onion pieces. Mingle well with a spoon.Taste. It has to taste yummy & spiced up a bit & smokey! If not, add whatever you want, one or two of these used ingredients: it need to be right!
2. Smear on a lovely slice of fresh bread, gluten-free or not & top with cherry tomato halves, but not too much, each slice can take 5 halves! You must taste the tomato & the red onion & the spread too! Leave the rest of the spread in the bowl & top with a fitting lid. Put into the fridge to keep well. This dip keeps well for 2 days in the fridge! Enjoy, my lovely ones!
If you liked this post, SUBSCRIBE to Sophie’s Foodie Files: It is free! RSS – Posts
You might like: