The countdown has started: just over a month to Christmas and you're still looking for delicious and original ideas to serve at the dinner? Whether in the family or in a more restricted version due to Covid, it is always nice to keep the mood high by wonderful diners with proposals out of the ordinary!
An interesting entrée to satisfy the most refined palates is certainly an aperitif a basis of wholemeal bread croutons with wheat grass hummus! A recipe made with simple and natural ingredients, tasty and impressive! 100% vegetable also suitable for vegetarians and vegans.
The preparation maintains the same traditional ingredients of hummus, and also inserts creamy avocado and refreshing lime for a unique experience, which combines the taste with the high nutritional value ofwheat grass.
Raw avocado: Avocados contain healthy fats, dietary fiber, several B vitamins, vitamin K, vitamin E and potassium.
Ceci: chickpeas are a natural source of protein and fiber, and are gluten-free. Additionally, chickpeas contain folic acid, copper, iron, vitamin B6, and magnesium.
Wheat grass: Lio Verde wheat grass is freeze-dried in the form of powder, and for these it keeps all its active ingredients alive: chlorophyll, phytonutrients, antioxidants, calcium, selenium, iron, magnesium and vitamins including A, E and B12.
200 g. of organic chickpeas
2 tablespoons of tahini sauce
3 tablespoons of untreated lime juice
1 tablespoon of Lio Verde Organic Wheatgrass Powder
2 tablespoons of olive oil
2 garlic cloves, peeled
2 ripe avocados, peeled
Wholemeal bread croutons or raw vegetables
- Put the chickpeas, tahini, lime juice, olive oil, garlic and wheatgrass in a blender and blend until smooth and homogeneous.
- Add avocados and blend again until creamy. You can also enrich it by adding a drizzle of oil and a sprinkling of turmeric.
You can use this hummus as well as idea for a greedy snack, without any sense of guilt! Share it with your family and also use it as an accompaniment idea for your healthy lunches!