- chick peas
- olive oil
- Medium onion
- If using dry beans, let soak overnight in water. Before cooking, rinse under plenty of running water.
- Boil the garbanzo beans (chickpeas) until they are tender and bursting out of their skins. (If you don’t have time, you can used canned garbanzo beans (chickpeas).
- Next, mash together the shallot and avocado.
- Season and add olive oil.
- Serve with celery sticks.