Avocado a la Plancha
This recipe turns avocados into a barbecue spectacle.
Avocado Hummus with Pickled Onion
This recipe by Joey O'Hare makes the perfect snack.
For the avocado hummus:
| Ingredients (6 servings) | ||
|---|---|---|
| 2 | tablespoon(s) | Tabasco Green Sauce |
| 1 | large, ripe avocado, peeled and stone removed | |
| 400 | g | green peas |
| 3 | tablespoon(s) | lemon juice |
| 30 | g | fresh coriander |
| 6 | teaspoon(s) | olive oil |
| 2 | teaspoon(s) | Tahini |
| 1/2 | clove of peeled garlic | |
| salt | ||
For the pickled red onion:
| Ingredients (6 servings) | ||
|---|---|---|
| 1 | teaspoon(s) | TABASCO® Sauce |
| 100 | ml | red wine vinegar |
| 100 | g | honey or agave syrup |
| 250 | ml | water |
| 1 | red onion | |
For dipping:
| Ingredients (6 servings) | ||
|---|---|---|
| carrots, peeled, cut into strips | ||
| radish, cut in half | ||
| asparagus | ||
| corn tortillas etc. | ||
| 1 | handful | toasted sesame seeds to garnish |
- 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.
- For the avocado hummus, blend all the ingredients in a food processor.
- Arrange the pickled onions on the hummus, sprinkle with the toasted sesame seeds and serve with the dip.
