Sure, avocado toast tastes awesome ... Quickly prepared and super trendy. However, sustainability is compromised. With this recipe we offer you an alternative where you don’t have to tradeoff neither your CO2-print nor taste. And it’s quickly done as well. So, let’s do something good for the planet, our tummy and our karma too ;)
Feel free to try some of these other tasty spreads: classic hummus, red pepper hummus, beetroot hummus
Season: Summer/ Autumn
Preparation time: 0 min
Overall cooking time: 25 min
Ingredients for 10 servings:
250 g drained chickpeas
20 g parsley
1 clove of garlic
2 tbsp lime juice
1 tbsp tahini
8 tbsp olive oil
3 stalks of fresh mint
50 g green olives (pitted)
salt & pepper
Preparation
Drain the chickpeas in a sieve, rinse with cold water and drain well. Press out the white skins with your fingers, chop them in a blender or mash them in a bowl with a hand blender.
Now, peel and chop the clove of garlic, before adding it into the blended chickpeas. Add the parsley leaves. Add the tahini, lime juice, oil and 2 tbsp of water into the blender and blend until the ingredients become a creamy paste.
Wash the mint and carefully dry it with a clean kitchen towel. Pluck off the leaves and chop it finely. Cut the olives into fine slices and add both to the chickpea cream.
Add some salt, pepper and lemon juice, according to your taste.
Nutritional Values serving (without bread):
158 kcal | 3 g protein | 4 g of carbs | 14 g fat | 2 g fiber
CO2 Emissions per serving (without bread): 51 g
...with avocado: 123 g