Mediterranean Spread Vegan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 medium onion (s)
- 2 cloves garlic
- 80 g chickpeas, dry
- 0.5 ½ avocado (s)
- 1 small lemon (s)
- 2 tablespoon tomato paste
- 1 teaspoon paprika powder, hot
- 1 teaspoon paprika powder, noble sweet
- 1 teaspoon chilli flakes
- 1 teaspoon oregano
- salt
- pepper
- 1 pinch (s) sugar
- olive oil
- 1 pinch turmeric
Print Recipe
Pin Recipe Instructions
- Soak the chickpeas in water for about 24 hours - then cook them with the turmeric until soft. Only add a lot of salt at the end. Drain the chickpeas and let them cool. Finely chop the onion and garlic and sweat in plenty of high-quality olive oil. Add the pinch of sugar and caramelize briefly. Then add the tomato paste and let light roasted aromas develop. Add spices, immediately remove the pan from the plate. Cut the avocado (without the skin) into small pieces and place in a tall container with the remaining ingredients. Add lemon juice and puree everything with a hand blender or something similar. Finally, season with salt and pepper. Fast, healthy and vegan homemade spread. My kids love it. The spread usually doesn`t last that long, but can easily be kept in the refrigerator for 5 days.
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