Friday 25 February 2011

Avocado and chickpea pate

I fancied something tasty for lunch.  Nothing too fussy, just a simple pate to accompany a salad.

I considered hummous, but that didn't quite hit the spot.  Nor did guacamole.  But how about a combination of the two?  Well, why not?  So here's what I came up with!


I took a can of chick peas and drained them, reserving about a tablespoon of the liquor.  Two avocados, a few cloves of garlic and the zest and juice of an organic, unwaxed lemon.


The chick peas and  liquor and crushed garlic cloves are whizzed in a storage container.


I then added the zest and juice of the lemon and whizzed again.


Then I added the avocado chunks to the container

and blitzed it again.  Isn't it a lovely pale green?

I served it with assorted salad leaves and halved cherry tomatoes, with a few chives to top it off.  Delicious, quick and easy :)

As a bonus, it was also delicious later atop a jacket potato, popped under the grill.  I'm very pleased with it, and will make it again.

4 comments:

  1. Like the idea. Can you taste the avocados? Not keen on them on there own, but use them for a chocolate dessert (mixed with sweet freedom or agave and cocoa) and I can't taste them.

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  2. Oddly, I had (commercially produced) avocado hummus a couple of weeks ago at a friend's house! xxx

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  3. Hi Sandra, no, you don't taste avocado, but you get the lovely green colour, and all the vitamins and minerals, and it makes for a smooth pate, too:)

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  4. hummus and avocado are two of my favorite foods...i'll have to try combining them! looks delicious.

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