Avocado Hummus with Pickled Onion
This recipe by Joey O'Hare makes the perfect snack.
- Serves: 6 persons
Ingredients
- 2EL Tabasco Green Sauce
- 1large, ripe avocado, peeled and stone removed
- 400g green peas
- 3EL lemon juice
- 30g fresh coriander
- 6TL olive oil
- 2TL Tahini
- ½clove of peeled garlic
- salt
- 1TL TABASCO® Sauce
- 100ml red wine vinegar
- 100g honey or agave syrup
- 250ml water
- 1red onion
- carrots, peeled, cut into strips
- radish, cut in half
- asparagus
- corn tortillas etc.
- 1Handvoll toasted 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.