Total time 30 min
- Chick peas
- Medium onion
- Olive oil
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.