Deviled Avocados

By clotilde
March 15, 2018
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Author Notes: This recipe comes from my cookbook Tasting Paris. It is one of the signature dishes at vegan restaurant Le Potager de Charlotte in Paris. The yolk is made of turmeric-yellow hummus, and toasted squash seeds add a nice crunch. I serve a bunch of them on a platter, with spoons for eating, for brunch; they look so appetizing and are always the first item to disappear.

Note: To use home-cooked chickpeas, you'll need 1 1/3 cups: Soak 1/2 cup dried chickpeas overnight and cook in a saucepan of boiling water until cooked through and tender, about 1 hour. Drain well.
clotilde

Serves: 8
Prep time: 15 min

  • 1 (15 oz.) can of chickpeas, rinsed and drained
  • 2 teaspoons tahini
  • 1 garlic clove
  • 1 teaspoon ground turmeric
  • 1 pinch fine sea salt to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice, or more to taste
  • 2 tablespoons olive oil
  • 4 avocados (about 6 oz. each), halved and pitted
  • 1 teaspoon smoked or regular paprika
  • 1 pinch Fleur de sel, for serving
  • 1/2 cup (115g) squash (or pumpkin) seeds, toasted
  • 3 tablespoons finely chopped chives
  1. In a food processor, process the chickpeas, tahini, garlic, turmeric, 1 teaspoon salt, the pepper, lemon juice, oil, and 3 tablespoons of water until smooth. Add a little more water, tablespoon by tablespoon, as needed until creamy but scoopable. Taste and add more salt or lemon juice as needed.
  2. Scoop 2 rounded tablespoons of hummus into each avocado "whole," as for deviled eggs.
  3. Arrange on a serving platter. Sprinkle with paprika, fleur de sel, squash seeds, and chives.

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