Avocado & ‘Weed Hummus
SERVES
8PREP TIME
20 minCOOK TIME
00 minIngredients
0.14 ounce (4 g) dried sea lettuce
One 15-ounce (425 g) can chickpeas
1 avocado, sliced
1¼ cup (20 g) fresh cilantro
2 small garlic cloves, minced
3 tablespoons extra virgin olive oil
3 tablespoons lime juice
2 tablespoons coconut milk
2 tablespoons white tahini
1 tablespoon Thai green curry paste (or 2 tablespoons for extra spiciness)
Fine sea salt and freshly ground black pepper, to taste
Directions
-
Soak the sea lettuce according to the instructions on the package. Drain and thoroughly pat dry.
-
Drain the chickpeas. Place them in a food processor along with the rest of the ingredients except for the salt and pepper and pulse until smooth. Carefully taste and season with salt and pepper.
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Store the hummus in an airtight container in the fridge; it will keep for at least four days.
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Good food brings people together.
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