Ingredients for 4 persons
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200 g Drained chickpeas
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2 Avocados
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4 TBSP Kühne Cornichons
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3 TBSP Olive oil
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2 TBSP Tahini
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3 TBSP Lemon juice
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3 TBSP Chopped mint
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2 TBSP Sesame
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Salt, Pepper
Preparation
Drain and rinse the chickpeas. Halve the avocado, remove the pit, scoop out the flesh, and cut into pieces. Squeeze the lemon juice.
Wash the mint, remove leaves from stems, and finely chop. Dice the Cornichons with herbs.
In a food processor or blender, combine chickpeas, avocado, 3 tbsp Kühne "Pure" Cornichons with herbs, 2 tbsp olive oil, tahini, cumin, 2 tbsp chopped mint, and lemon juice. Blend until smooth with no chunks. Season with salt and pepper. Dice the remaining cornichons for garnish.
Transfer the dip to a bowl and garnish with the remaining mint, olive oil, diced Kühne Cornichons, and sesame seeds.