Devilled avocado
Have you ever tried "devilled egg" made with avocado? It's the perfect signature appetiser for vegetarians! Instead of the traditional mashed yolk, Clotilde Dusoulier uses a delicious turmeric-yellow hummus to fill the avocado halves, and top them with crunchy toasted squash seeds. She serves them on a platter with spoons for brunch, and they are always the first to disappear!
Servings: 8 people
Ingredients
- 1 15 oz/400g can or jar chickpeas, rinsed and drained (see Note)
- 2 teaspoons tahini
- 1 garlic clove
- 1 teaspoon ground turmeric
- Fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice or more to taste
- 2 tablespoons olive oil
- 4 avocados 6 oz/170g each, halved and pitted
- 1 teaspoon smoked or regular paprika
- Fleur de sel for serving
- ½ cup 115g squash seeds, toasted
- 3 tablespoons finely chopped chives
Instructions
- In a food processor, process the chickpeas, tahini, garlic, turmeric, 1 teaspoon salt, the pepper, lemon juice, oil, and 3 tablespoons water until smooth. Add a little more water, tablespoon by tablespoon, as needed until creamy but still scoopable. Taste and add more salt or lemon juice as needed.
- Scoop 2 rounded tablespoons of hummus into each avocado ‘hole’, as for devilled eggs.
- Arrange on a serving platter. Sprinkle with the paprika, fleur de sel, squash seeds, and chives.
Notes
To use home-cooked chickpeas, you’ll need 1¹⁄³ cups (240g). Soak ½ cup (110g) dried chickpeas overnight and cook in a saucepan of boiling water until cooked through and tender, about 1 hour. Drain well.