CHICKPEA AVOCADO MOUSSE-TAIL

By • June 20, 2014 0 Comments

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Author Notes: MAKING SIMPLE FOOD EXCITING.
There are many ways to make a festive presentation out of simple ingredients and create a “food cocktail” that can be served as an appetizer or small dish, a snack or a starter for entertaining on a summer weekend.
Jeanette Bronée, Path for Life

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Serves 4

Chickpea Mousse

  • 1 1/2 cups canned unsalted chickpeas
  • 1/2 teaspoon turmeric
  • 1 garlic clove
  • 1/4 cup olive oil
  • 1/2 teaspoon sea-salt (unless using salted canned chickpeas)
  1. Add all ingredients to a blender and mix.
  2. Pour into a serving glass divided per person.

Avocado Mousse

  • 1 1/2 cups avocado (1 avocado)
  • 1 milliliter cayenne
  • 1 teaspoon lime juice
  • 1 pinch sea-salt
  • 1 pinch fresh ground pepper
  1. Add all ingredients to a blender and mix.
  2. Pour into a serving glass divided per person on top of the first layer, which is the chickpea mousse
  3. Add chopped cucumber on top as the last layer. Mix 1 cup cucumber with 1/2 cup mint leaves, pinch of salt
  4. Add a stalk of cucumber before serving.

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