Avocado mousse with tahini and chickpeas
200 g jarred chickpeas
1 large ripe avocado
2-3 tablespoons almonds
2-4 tablespoons fresh lemon juice
1 tablespoon tahini
2 cloves of garlic
1 handful of mint leaves
1/3 teaspoon of salt
50 ml light olive oil
Gather all ingredients in a large jar with a wide neck (mine is 1 liter). By cons, as soon as you dip in the avocado, pour over the lemon juice. The latter is to taste. Juice of ½ a lemon seemed enough to me.
Blitz it all until smooth mousse. If necessary, add more olive oil or almonds.
Seal and refrigerate the jar. This mousse is ideal to stand for a salad sauce. It is also great to spread on bread or to dip raw vegetable sticks in it.
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