Avocado Hummus with Pickled Onion

This recipe by Joey O'Hare makes the perfect snack.

Ingredients

• 2 EL Tabasco Green Sauce
• 1 large, ripe avocado, peeled and stone removed
• 400 g green peas
• 3 EL lemon juice
• 30 g fresh coriander
• 6 TL olive oil
• 2 TL Tahini
• 0.5 clove of peeled garlic
• salt
• 1 TL TABASCO® Sauce
• 100 ml red wine vinegar
• 100 g honey or agave syrup
• 250 ml water
• 1 red onion
• carrots, peeled, cut into strips
• radish, cut in half
• asparagus
• corn tortillas etc.
• 1 Handvoll toasted sesame seeds to garnish

Steps

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.
2. For the avocado hummus, blend all the ingredients in a food processor.
3. Arrange the pickled onions on the hummus, sprinkle with the toasted sesame seeds and serve with the dip.