Pea hummus with pistachios and avocado on lettuce hearts

Pea hummus with pistachios and avocado on lettuce hearts

Total: 40 Min. | Active: 40 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / person: 379 kcal
, Fat: 28 g
, Carbohydrate: 12 g
, Protein: 16 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pea hummus

2 tbsp Fine Food Olio oliva extra vergine
½ onion, finely chopped
300 g frozen peas, defrosted
½ dl water
2 tbsp white vermouth (e.g. Martini bianco)
2 tbsp pistachio pesto
½ lime, the whole juice
¼ tsp salt

To serve

4 baby lettuce, leaves removed
1 avocado, sliced lengthwise
200 g feta, finely grated
1 lemon
2 tbsp Fine Food wasabi-coated pistachios, coarsely chopped
4 sprigs coriander, torn into pieces
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How it's done

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Pea hummus

Heat the oil in a pan. Briefly sauté the onion and peas. Pour in the water and Martini, reduce almost completely. Add the pesto and lime juice, puree the peas, season with salt, leave to cool.

To serve

Spread the pea hummus over the lettuce leaves. Top with the avocado, add the feta. Slice off the top and bottom of the lemon, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes. Top with the pistachios, lemon segments and coriander.

Good to know
Serve with: Serve with strips of flatbread fried in butter and/or smoked trout, sturgeon or anchovy fillets.
Tip: Briefly freeze the feta before grating – this will make it easier to grate.


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