Cod loin with avocado hummus
3
Ingredients
3 Riberalves cod loins, ready to cook
160 g cooked chickpeas
1 ripe avocado
1 tablespoon tahini
juice of 1 lemon
1 garlic clove
water as needed
olive oil as needed
salt to taste
pepper to taste
fresh coriander to taste
160 g cooked chickpeas
1 ripe avocado
1 tablespoon tahini
juice of 1 lemon
1 garlic clove
water as needed
olive oil as needed
salt to taste
pepper to taste
fresh coriander to taste
Preparation
Place the frozen cod loins in a pot of cold water and bring to a boil. Cook for 10 minutes with the lid on. Then heat a drizzle of olive oil in a pan and lightly sear the cod on both sides. Set aside.
Place the remaining ingredients in a food processor and blend until smooth and creamy.
Adjust seasoning and add water if needed to achieve a silky texture.
Serve the cod loins on a bed of avocado hummus and finish with chopped coriander.