Cream of Avocado with Chickpea Crackers

Servings: 6
Prep time: 20
Cooking time: 10
  • For the crackers:
  • - 250 g of chickpea flour
  • - 45 g of brown rice flour
  • - 50 g of margarine
  • - salt
  • For the cream:
  • - 2 avocados
  • - 8 tablespoons of soybean, yoghurt
  • - parsley
  • - 0.50 lemon juice
  • - salt
  • - pepper
  • - pink pepper
  1. Gather in a bowl the chick pea flour, the rice flour, the margarine and a pinch of salt, then gradually pour in about 85 ml of warm water and work until you get a soft dough (if necessary add more rice flour).
  2. Divide the dough into 2-3 pieces and roll each thinly with a rolling pin arranging it between 2 sheets of baking paper and obtaining a thickness of a few millimeters. Then prick the surfaces of the sheets with a fork.
  3. Reduce the sheets into strips of about 2 x 10 cm width with a toothed wheel, sprinkle with a little salt and transfer them (without moving them from the baking sheet on which they are laid) in the oven at 200 ° C for 10 minutes, until they are golden and crispy. Let them cool completely before removing from the paper.
  4. Prepare the cream. Peel and slice the avocado into cubes and arrange them in a blender, add the lemon juice, soy yogurt, chopped parsley or chives, a pinch of salt and pepper. Blend until you have a very smooth and homogeneous cream.
  5. Divide the cream in many single-portion cups decorating them with some pink pepper berry. Keep them in the refrigerator until ready to serve them with the chickpea crackers.