Powerhouse - avocado, egg and moringa dip
- Vegetarian - Lactose-free* - Gluten-free
Preparation time: 30 minutes - Difficulty level: easy
Ingredients for approx. 4-6 portions:
- 2 avocados
- 2 tbsp juice of an organic lemon
- 2 tbsp vegan yogurt, e.g. almond-based
- 1 heg. tbsp moringa powder
- 3 eggs
- 1 tsp mustard
- 1 tbsp honey
- fleur de sel
- freshly ground pepper
- chilli flakes
- herbs as desired
Topping:
- fresh sprouts
- nettle seeds
- 2 avocados
- 2 tbsp juice of an organic lemon
- 2 tbsp vegan yogurt, e.g. almond-based
- 1 heg. tbsp moringa powder
- 3 eggs
- 1 tsp mustard
- 1 tbsp honey
- fleur de sel
- freshly ground pepper
- chilli flakes
- herbs as desired
Topping:
- fresh sprouts
- nettle seeds
Preparation:
Hard boil the eggs and leave to cool in cold water. You can of course also boil the eggs the day before.
In the meantime, cut the avocados in half lengthways, remove the pits and scoop out the flesh, place in a bowl and mash well with a fork.
Then mix with all the other ingredients except the eggs.
Peel the eggs and chop coarsely or finely, depending on your preference. The finer the eggs are chopped, the creamier the consistency.
If you prefer a heartier consistency, chop the eggs coarsely, add them to the avocado mixture and season the dip with spices to taste.
Serving tip:
The dip is great as a varied filling for wraps. For example, with our lentil pancakes - a perfect addition to plant-based protein.
Try it with raw vegetables, as a spread, e.g. with our gluten-free buckwheat rolls or with baked vegetables and top it with fresh sprouts or nettle seeds for even more energy.
The dip can be kept in the fridge for approx. 3 days.
Lots of sprout power for your day!