Avocado dip with chickpeas, tomatoes and a spring onion and radish topping

Ingredients for 4 servings:

• 2 avocados, Hass variety
• 300 g tomatoes
• 150 g chickpeas, from the can, drained
• 2 garlic cloves
• 10 g ginger root
• 10 g coriander leaves
• 5 spring onions
• 4 radishes
• 2 tbsp sesame seeds
• ½ tbsp coriander seeds
• 1 tsp chili (chipotle chili), crushed
• 1 tbsp extra virgin olive oil
• 1 organic lime(s), juice and zest
• ½ tsp salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

vegan

First, add the olive oil and crushed chipotle chilies to a small bowl and let it steep for a while. Cut the avocados lengthwise, twist the halves together, open them, and remove the pit. Scoop out the flesh with a spoon and place it in a tall, narrow container. Wash the tomatoes, remove the stems, and roughly dice them. Drain the chickpeas in a sieve. Peel and roughly chop the garlic. Peel the ginger with a vegetable peeler and roughly chop it. Wash the fresh coriander leaves, shake them dry, and chop them. Add all of the prepared ingredients to the tall container with the avocados. Toast the sesame and coriander seeds in a dry pan over medium to high heat until fragrant. Crush the contents of the pan slightly in a mortar and pestle and add them to the remaining ingredients. For the topping, wash the spring onions and slice them into thin rings. Wash and dice the radishes. Wash the lime in hot water, grate it, and add the zest to the topping. Then squeeze the lime and add the juice to the dip ingredients in the tall container. Add the olive oil and the chipotle chili pieces. Purée all ingredients in the container with an immersion blender and season with salt. Sprinkle the topping over the dip when serving. Notes: If you don’t have smoked, crushed chipotle chili, use regular chili flakes and season with smoked salt instead of regular salt for a light smoky flavor. If you don’t like fresh coriander, use the same amount of flat-leaf parsley instead. You can of course use coarsely ground coriander seeds instead of whole, but toasting the whole seeds creates additional nutty flavors. If you want to store leftover dip in the refrigerator, be aware that the chili will continue to infuse the dip, making it even spicier the next day.