Summary

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

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Instructions

1. 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.
2. Put all ingredients in a tall container and puree until creamy with the hand blender. Season to taste and divide into glasses.
3. I always keep one glass in the refrigerator and freeze the rest.
4. https://www.vegan-cooking-with-thalija.de/archive/961