Alligator Spread

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Alligator pears (avocado) and chickpeas crunched together as a tangy, Mexican spread.

Ingredients

200 g
dried chickpeas
2
medium sized ripe avocado pears
2
fat cloves fresh garlic
15 g
fresh oregano
1
FAIRTRADE lime
5 g
ground mustard

Method

Preparation

Soak the chickpeas in cold water, overnight, and cook in the usual way. Once cooked, drain and allow them to cool.

Peel and pit the avocados, and cut the flesh into chunks.

Skin the garlic and crush.

Pick, wash and chop the oregano.

Zest and juice the lime, discard the pith.

Assembly

Put the avocados, chick peas, crushed garlic, oregano, lime zest and juice in a blender and pulse until a coarse paste is formed.

Turn out into a ramekin and chill for 30 minutes or serve at room temperature.

To serve

Garnish with chopped red onion or a sprig of herbs.

Alligator spread can be used:

  • As a meza / tapa component
  • With crudities as a dip
  • With pitta pockets
  • With toast
  • With a jacket potato

etc!

Notes

Substitute a 400 gm can of cooked chickpeas washed and drained instead of cooking dried chickpeas.

Increase the quantity of mustard for a sharper bite.