inspired by Farmshop
HUMMUS
4 garlic cloves, crushed
½ cup canola oil
Heat for 10 minutes in a pan.
2 tbsp Dijon mustard
The juice of two lemons (save the zest for the rest of the recipe)
Salt
2 cups chickpeas
5 tbsp tahini
½ cup of ice cubes
½ cup olive oil
3 avocados
Transfer everything to a blender and mix! Put it all in a bowl.
SALSA VERDE WITH PISTACHIOS
⅔ cup pistachios
1 lemon (zest and juice)
3 tbsp chopped chives
2 tbsp of chopped parsley
3 tbsp olive oil
Salt
Heat the pistachios in a pan for 5 minutes. Crush them roughly and mix them with the rest of the ingredients.
Stir in the salsa verde with the hummus. Enjoy with nachos, pita bread or crackers.
Trans Alps Adventure