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Cannellini and Avocado Hummus [Vegan]
A creamy and rich hummus full of wonderful notes of a dynamic mix of flavors.
Ingredients You Need for Cannellini and Avocado Hummus [Vegan]
How to Prepare Cannellini and Avocado Hummus [Vegan]
- Soak the beans for 24/48 hours with kombu seaweed and a bay leaf. Then cook them with the seaweed for 25/30 minutes. Drain and let them cool.
- Open the avocado, remove the stone, cut out the flesh and crush it with a fork until you get a fairly smooth puree. Blend the other ingredients except the coriander and the oil until you get a soft and smooth cream. Add the avocado pulp and add the oil a little at a time to find the desired consistency. Season with salt, paprika and lime if necessary. Keep in the refrigerator until ready to serve (if you prefer a smoother cream, add the beans to a food processor, then proceed as described)
- Toast the bread, spread the hummus, sprinkle with chopped coriander, decorate with a few sprouts of beetroot and pea sprouts, season with a little olive oil and a pinch of paprika and serve immediately.
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