Ingredients
2 ripe avocados
50 g Grana Padano Riserva
200 g precooked chickpeas
1 lemon (the juice)
1 bunch mint
extra virgin olive oil
salt
pepperPreparation
In a mixer combine the chickpeas, peeled and chopped avocados, lemon juice, a tablespoon of extra virgin olive oil, a pinch of salt and pepper and blend everything together until the spread is soft and evenly mixed. Add a few tablespoons of water if the spread is too thick.
Set aside in the refrigerator to rest and serve the spread with toasted bread, garnished with chickpeas, mint leaves and lemon zest.