Avocado, shrimp, and blackberry hummus on a Chinese spoon

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  • 1 cup chickpeas
  • 2 ripe avocados
  • 1/2 lemon and its juice
  • 2 tbsp olive oil
  • 1 garlic clove
  • 1 oz sesame
  • 1 pinch of ground pepper and salt
  • 5 oz peeled shrimps
  • Olive oil
  • 1 cup blackberries


Soak the chickpeas in cold water overnight. Cook the chickpeas in a pot with boiling water over medium heat for 40 minutes, until they are soft.

Put the chickpeas, lemon juice, oil, sesame, and garlic in a food processor.

Process for 2-3 minutes until soft and smooth. Correct seasoning with salt and pepper.

Add the avocados to the processor and process again until creamy.

Stir fry the shrimps in a hot pan with olive oil and one garlic clove. Season with salt and pepper.

Assembly: Put a generous spoonful of avocado hummus on a Chinese spoon and place a shrimp and two blackberries over it.