Recipe Tip: Avocado Hummus with Pickled Onion
Top Recipe for 6 Persons. All ingredients and tips for getting it right. This recipe by Joey O'Hare makes the perfect snack.
Ingredients
- 2 tablespoonTabasco Green Sauce
- 1large, ripe avocado, peeled and stone removed
- 400 ggreen peas
- 3 tablespoonslemon juice
- 30 gfresh coriander
- 6 teaspoon(s)olive oil
- 2 teaspoon(s)Tahini
- ½clove of peeled garlic
- salt
- 1 teaspoon(s)TABASCO® Sauce
- 100 mlred wine vinegar
- 100 ghoney or agave syrup
- 250 mlwater
- 1red onion
- carrots, peeled, cut into strips
- radish, cut in half
- asparagus
- corn tortillas etc.
- 1 handfultoasted sesame seeds to garnish
Instructions
Step 1
For the pickled onion, heat the Tabasco sauce, vinegar, honey/agave syrup and water in a small pan until the honey has dissolved. Finely chop the red onion and put it a bowl, pour the liquid over it and leave to cool. The pickled onion can be kept in the refrigerator for up to 2 weeks.Step 2
For the avocado hummus, blend all the ingredients in a food processor.Step 3
Arrange the pickled onions on the hummus, sprinkle with the toasted sesame seeds and serve with the dip.Step 4
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