INGREDIENTS (4 servings)
2 ripe avocados
200 g of chickpeas
3 tablespoons of freshly squeezed lime juice
2 tablespoons of olive oil
1 red onion
1 fresh pepperoni
4 slices of bread
bunch of garlic shoots (or chives)
Cut the avocado in half, remove the stone and scrape the flesh with a spoon.
Add the drained chickpeas and mash everything together with a fork. Then add lime juice and mix.
Add olive oil, finely chopped onion, chopped chili, from which you previously removed the seeds, and salt. Mix and place the spread in the refrigerator to cool.
Spread on slices of fresh bread and garnish with garlic shoots.