Total time 30 min
Ingredients
- Chick peas
- Avocado
- Medium onion
- Pepper
- Salt
- Olive oil
Instructions
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If using dry beans, let soak overnight in water. Before cooking, rinse under plenty of running water.
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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).
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Next, mash together the shallot and avocado.
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Season and add olive oil.
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Serve with celery sticks.