Avocado and Egg Hummus

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Avocado and Egg Hummus

 

Large bunch of parsley

1/3 cup garbanzo beans

small bunch of spring onions bulbs or scallions

4 ripe avocados

1 tbsp. lemon juice

4 hard-boiled eggs, halved

1 tsp. salt

10 grinds of black pepper

1 rounded tbsp. mayonnaise

 

Chop the parsley and the spring onions finely in the

food processor and 1/3 cup garbanzo beans. Add the

peeled, stoned and roughly cubed avocados and the

lemon juice, then add the hard-boiled eggs, salt, and

pepper.

Pulse until the hard-boiled eggs are finely chopped.

Turn into a bowl and add enough of the mayonnaise to

bind the mixture into a pate. Taste and re-season if

necessary. Pile into a shallow bowl and chill until

required. Serve with scoop crisps, pita chips or

spread on fingers of challah.

Yields 8 servings as a starter, 12 as a dip.

 

 

 

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