This is my Easter gift to you! An egg inspired Vegan dish that can be eaten as a snack or be part of a complete meal (let’s say, with any kind of salad) anytime throughout the year!
I got the overall idea for this from a recipe posted on Mind Body Green, but I changed almost every ingredient of the chickpea filling (mostly cause my boyfriend and I hate yellow mustard) and I added a curry twist that just tastes amazing with the avocado!
- 1 or 2 avocados (depending on the size and the amount of filling you wanna put in every half)
- Regular or smoked paprika (for serving)
Filling ingredients :
- 1 can chickpea
- 1 tbsp lime juice
- 1 tbsp olive oil
- 2 tbsp water
- 1 to 2 tsp curry powder (according to your preferences)
- 1/4 tsp garlic powder
- A dash of freshly ground pepper
Simply put all the filling ingredients into a High Speed blender. If you have a regular blender, you may have to open it a few times to toss the ingredients with a spoon before hitting the On button again. Add some water if necessary.
When the filling is homogeneous, cut the avocado in half and use a round measuring tablespoon to fill your avocados, making a round shape on the top. I guess an ice-cream spoon would do the work just fine, but I don’t have an ice-cream spoon. I personally put two tablespoon of the filling in every half avocado, but you can adjust to your liking.
Put some paprika on the top of this beauty to make it look like an old school dish that may remind you some of your grandma’s venues!