Are you expecting guests? Would you like to make a quick, yummy cream? This avocado-chick pea cream is the perfect choice. You can spread it on a baguette or use it as a dip for pitas, tortillas or freshly cut veggies.
In an empty pan, roast the sesame seeds lightly and then grind them into flour.
Cut the ripe avocado in half lengthwise, remove its stone and scrape out its flesh with a spoon.
Place the dripped, cooked chickpea and the avocado in a kitchen chopper, together with the salt, chili, chives, garlic, the roasted sesame seeds and the water.
Finally, add the sesame seed oil and 2-3 spoonfuls of beer vinegar. Blend it into a cream.
Add only 1-2 spoonfuls of beer vinegar first. Add the rest if your cream is not sour enough.