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Ingredients
- 100 g blanched almonds
- 100 g celery stalks cut in 3 pieces
- 80 g red onions quartered
- 5 g fresh dill leaves
- 480 g cooked chickpeas rinsed, drained (2 x 400 g tins)
- 1 ripe avocado cut in pieces (3 cm)
- 80 g lemon juice (approx. 2 lemons)
- 1 Tbsp nutritional yeast flakes
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 2 pinches cayenne pepper
- 1 tsp fine sea salt
- ¼ tsp ground black pepper
- Nutrition
- per 40 g
- Calories
- 128.6 kcal / 538.1 kJ
- Protein
- 6.1 g
- Fat
- 5 g
- Carbohydrates
- 16.3 g
- Fiber
- 4 g
- Saturated fat
- 0.5 g
- Sodium
- 95.6 mg
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