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.
