CHICKPEA CREAM WITH <tc>Cracker Bites</tc> AND AVOCADO

Start by chopping the shallots and garlic, then cook them over low heat, then Add to cart the chickpeas and cook until they are lightly golden. Add to cart the water and let it boil.

While the chickpeas are cooking, prepare the avocado cream.

Cut the avocado in half, remove the stone and place the pulp in a blender or mixer. Add olive oil, salt, lime juice and almond milk, then blend until smooth.

Remember to taste the cream and add salt or lime juice if necessary. Also check the consistency, if it is too firm you can add a little almond milk.

Remove the cream from the blender and place it in a container covered with cling film.

At this point the chickpeas should be ready, you can remove a handful and set them aside. Blend the rest with an immersion blender until you obtain a smooth cream. Add to cart salt to taste.

Before plating, take some Cracker Bites.

For this recipe, the ones with rosemary and thyme go particularly well, but of course you can use your favorite flavors.

In a pan, put a little olive oil and the chickpeas and sauce them roast over high heat. When they are crispy, turn off the heat and season with salt and paprika.

Pour the chickpea cream into a bowl, Add to cart gently add the avocado cream with the help of a teaspoon and garnish with the Cracker Bites and the roasted chickpeas.

Recipe by

Davide Rizzoli –