Avocado Hummus Lettuce Boats
INGREDIENTS
- 1 can (400g) chickpeas, drained
- 1 ripe avocado
- 2 tbsp tahini
- 1 lemon, juiced
- 1 garlic clove
- 3 tbsp ice water
- 2 little gem lettuces
- Smoked paprika to dust
- Toasted sesame seeds
NUTRITION
Per serving
220
Calories
7g
Protein
20g
Carbs
13g
Fats
METHOD
1
Blend the hummus
Combine chickpeas, avocado flesh, tahini, lemon juice, garlic and salt in a food processor. Blend for two minutes until silky.
2
Loosen
With the motor running, drizzle in the ice water until the hummus is light and almost mousse-like.
3
Prepare the boats
Separate the lettuce leaves and pat dry. Choose the smaller inner leaves for sturdy little cups.
4
Fill and serve
Spoon the avocado hummus into each leaf, dust with smoked paprika and scatter sesame seeds.
VEG.ARMY TIP
Adding the avocado at the end keeps the colour bright. The ice water is the trick to a fluffy texture.
