6 servings
First, blend the cooked chickpeas without the water, 2 peeled avocados without the pit, basil leaves, a dash of olive oil, salt, pepper, and merkén (be careful, merkén is spicy) in a blender.
As you blend, incorporate the chickpeas water until obtaining a pâté-like texture.
Pour in a clay bowl and add finely chopped strawberries.
Place the celery sticks and baby carrots, previously washed and unpeeled, all around.
