Cannellini and Avocado Hummus

A creamy and rich hummus full of wonderful notes of a dynamic mix of flavors.

Cannellini and Avocado Hummus [Vegan]

Ingredients

• 1 cup cannellini beans
• 1 ripe avocado
• 1/2 lime squeezed
• 1/4 cup extra virgin olive oil
• cooking water of beans
• 1 chopped coriander
• 1/2 tablespoon tahini
• 1 garlic
• strong paprika to taste
• salt to taste
• 1 bay leaf
• Kombu to taste
• 4 slices black bread
• beetroot and pea sprouts: to taste

Preparation

1. Soak the beans for 24/48 hours with kombu seaweed and a bay leaf. Then cook them with the seaweed for 25/30 minutes. Drain and let them cool.
2. Open the avocado, remove the stone, cut out the flesh and crush it with a fork until you get a fairly smooth puree. Blend the other ingredients except the coriander and the oil until you get a soft and smooth cream. Add the avocado pulp and add the oil a little at a time to find the desired consistency. Season with salt, paprika and lime if necessary. Keep in the refrigerator until ready to serve (if you prefer a smoother cream, add the beans to a food processor, then proceed as described)
3. Toast the bread, spread the hummus, sprinkle with chopped coriander, decorate with a few sprouts of beetroot and pea sprouts, season with a little olive oil and a pinch of paprika and serve immediately.

https://www.onegreenplanet.org/vegan-recipe/cannellini-and-avocado-hummus-vegan/