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Layered avocado hummus - Avocado hummus med kikærtesalat
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Layered avocado hummus - Avocado hummus with chickpea salad

Recipe for avocado hummus with chickpea salad.
Lunch for 4 or a side dish for 6.
Course Salad, Side dish
Cuisine Middle Eastern
Nøgleord Appetiser, Barbecue side dish, Starter, Tapas
Total Time 20 minutes
Servings 6 people
Calories 330kcal

Ingredients

Avocado hummus

  • 1 tin chickpeas, rinsed and drained
  • 2 ripe avocados
  • 1 handful fresh spinach
  • 1 lemon, juice of
  • 2-3 cloves garlic, grated or crushed
  • 3 tbsp tahini – click here for the recipe – or use light tahini
  • 2 tbsp olive oil
  • 3/4 tsp ground cumin
  • Salt
  • A little water to adjust the consistency, if needed

Chickpea salad

  • 1/2 tin chickpeas, rinsed and drained
  • 100 g edamame beans, thawed
  • 1 avocado, diced
  • 2 spring onions, finely sliced
  • 1/2 cucumber, cut into small dice
  • 1 handful parsley, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 pinches ground cumin
  • Salt and freshly ground pepper

To serve - optional

  • Sesame seeds
  • A few fresh herbs, to scatter over

Instructions

Avocado hummus

  • Tip the chickpeas into a mini chopper along with the spinach and blitz briefly. This collapses it a little and makes more room for the remaining ingredients.
    *If you are using a larger blender, you can add all the ingredients at once and season with lemon and salt at the end.
  • Add the avocado in large chunks, the grated garlic (start with 2 cloves), tahini, olive oil, the juice of 1/2 lemon, cumin and salt (start with 1/2 tsp), and blend until all the ingredients are thoroughly combined. This can easily take 5 minutes.
    Scrape down the sides along the way if needed.
  • Taste and adjust with more lemon juice, more salt, cumin or garlic, and adjust the consistency with a little water if needed. Blend the hummus until it is smooth and creamy; it takes a little time to get it light and creamy, so be patient.
    I like it smooth and creamy, and usually add 2 tablespoons of cold water.
  • Set the hummus aside until the salad is ready.

Chickpea salad

  • Combine the chickpeas, edamame and all the prepared vegetables in a bowl.
  • Stir together the oil, lemon juice and cumin, and season with salt and pepper.
  • Toss the salad with the vinaigrette.

Layered avocado hummus

  • Spread the avocado hummus over a plate in a thick layer.
  • Spoon the salad over the top, drizzle with a little olive oil and finish with freshly ground pepper.
  • Sprinkle with sesame seeds and a few fresh herbs, if you like.

Nutrition

Calories: 330kcal | Carbohydrates: 23g | Protein: 8g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Sodium: 17mg | Potassium: 647mg | Fiber: 9g | Sugar: 3g | Vitamin A: 704IU | Vitamin C: 14mg | Calcium: 71mg | Iron: 3mg