Makes 2–3 snack portions
Preparation: 10 minutes
2 ripe avocados (ideally, the
Hass variety)
½ red chile
1 small green chile
1 garlic clove (optional)
juice and zest of ½ unwaxed lime
½ tsp sea salt
pinch of freshly ground white
pepper
To serve
vegetable sticks (such as peppers,
carrots, or celery)
vegan tortilla chips or crackers
1 Halve the avocados and remove the pits. Scrape out the flesh
from the skins with a spoon, put it into a small bowl, and mash
with a fork. Seed the red chile and finely chop. Slice the green chile
into little rings. Peel the garlic (if using) and either chop very finely
or crush in a garlic press.
2 Add the red chile, garlic, lime juice, and zest to the avocado.
Stir well and season to taste with salt and pepper. Decorate with
green chile rings. Then take along whatever you like dipping in it:
vegetable sticks, tortilla chips, or crackers.
HUMMUS
Makes 2 snack portions
Preparation: 10 minutes
+ 24 hours soaking time
+ 1 hour cooking time
½ cup (125g) dried chickpeas
sea salt
1 garlic clove
1 tbsp lemon juice
1 tbsp tahini
pinch of paprika, plus extra
to serve
freshly ground black pepper
4 tbsp olive oil, plus extra to serve
1 Leave the chickpeas to soak, covered in water, for 24 hours.
Drain and put them into a pan, cover with slightly salted water,
and simmer with the lid on over low heat for around 1 hour, until they
are soft. Drain in a strainer. Peel and crush the garlic.
2 Put the chickpeas into a blender with the garlic, lemon juice,
tahini, 1⁄2 tsp more salt, the paprika, and some pepper and purée
until smooth. Gradually add enough oil to make a smooth, velvety
consistency. Put the hummus into a lunch box. Use a spoon to draw
a spiral in the surface, drizzle on a little more oil, and garnish with
paprika. This goes well with flatbreads.
TIP: Soaked, freshly cooked chickpeas
have a better flavor and firmer
consistency than the canned
variety. But if you’re in a hurry,
feel free to use canned chickpeas;
you will need double the quantity.