Avocado and Radish Hummus
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 18) |
Ingredients
- 3 tablespoon alfalfa sprouts
- 1 can chickpeas (425 g)
- 3 clove (s) garlic
- 3 tablespoon pine nuts
- 1 teaspoon chilli salt
- 1 tablespoon sesame oil
- 3 tablespoon lime juice
- 3 avocado (s)
- 4 tablespoon olive oil
- 2 tablespoon tahini
- 6 radishes
- 1 teaspoon coconut blossom sugar
- 1 teaspoon pepper, ground more colorfully as required
Print Recipe
Pin Recipe Instructions
- Rinse the chickpeas and drain well. Wash and quarter the radishes. Halve and core the avocados and cut the pulp into quarters. Peel and halve the garlic.
- Put all ingredients in a tall container and puree until creamy with the hand blender. Season to taste and divide into glasses.
- I always keep one glass in the refrigerator and freeze the rest.
- https://www.vegan-cooking-with-thalija.de/archive/961
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