INGREDIENTS

Avocado dip

• 2 ripe avocados
• Juice of 1 lime
• 1 tomato
• 1 small red onion
• ½ bunch of cilantro (approx. 10 g)
• Salt, pepper

Beetroot hummus

• 200 g cooked beetroot
• 250 g chick peas (drained weight)
• 1-2 cloves of garlic, to taste
• 2 tbsp tahini (sesame paste)
• Juice of 1 lemon
• olive oil
• 1 pinch of salt

HOW TO MAKE IT

Avocado dip

1. Cut the avocados in half, remove the stone and scoop out the flesh with a spoon. Place the avocado flesh in a STAUB bowl (ø 12 cm) and mash roughly with a fork. Add the lime juice and mix well.
2. Wash the tomato, remove the stalk and chop the flesh finely. Peel and chop the onion. Wash the cilantro, shake dry and chop and chop the leaves and the stalks finely.
3. Stir the tomato, onion and cilantro into the avocado mixture and season to taste with salt and pepper.
4. Serve immediately or, for storage, place the ZWILLING FRESH & SAVE Vacuum Bowl Lid S on the Bowl, vacuum seal and refrigerate.

Beetroot hummus

1. Cut the cooked beetroot into large cubes. Rinse the chickpeas well and drain. Peel and chop the garlic.
2. Blend the beetroot, chickpeas, garlic, tahini, lemon juice and 2 tbsp olive oil using the ZWILLING ENFINIGY Hand Blender.
3. Season to taste with salt and add some more lemon juice or olive oil if necessary.
4. Fill the beetroot hummus into a small STAUB bowl (ø 12 cm) and drizzle with a little olive oil.
5. Serve immediately or put on the ZWILLING FRESH & SAVE Vacuum Bowl Lid S, vacuum seal and store in the fridge.

Tip

For a light oriental touch, the hummus can be refined with a little cumin.

Info

Vacuum sealing prevents the avocado dip from turning brown.