Lalito’s Chickpea Guacamole
New York’s Lalito oozes cool. It's the kind of effortless cool that manages to bring in everyone from Lower East Side skaters to Tribeca families. Needless to say, this hip spot on the border of Chinatown, Soho and Tribeca is quickly becoming Lower Manhattan’s favorite Latin eatery. Not only are the interiors chic AF but the food is truly delicious as well. So we couldn't be more thrilled when they shared their popular brunch recipe with us. Now, we can all get one step closer to the end of avocado toast.
CHICKPEA GUACAMOLE INGREDIENTS
2½ cups Chickpeas, cooked¼ cup White Onions, diced5 Garlic Cloves, minced2 teaspoons Turmeric Powder½ cup WaterSalt1 teaspoon Garlic Powder1 teaspoon Onion Powder1 tablespoon Moringa 2 teaspoons Ground Cumin¼ cup Olive OilSalt
FOR GARNISH:
¼ cup Small Onion, diced¼ cup Cilantro, chopped2 tablespoons Jalapeno, diced
CHICKPEA GUACAMOLE ASSEMBLY
1 | Sweat onions in a pot with garlic. 2 | Once cooked down and translucent add the chickpeas and turmeric, adding water and boiling until the chickpeas breakdown. 3 | Season well with salt and remove from heat and let cool. 4 | Once cooled, blend in a food processor with the garlic, onion, cumin and moringa powder -- slowly adding in the olive oil until it’s thick and smooth.5 | In a bowl, add the garnish.*Yields 1 quart.
PLANTAIN MASH INGREDIENTS
6 Plantains, ripe8 Garlic ClovesSalt¼ cup Olive Oil
PLANTAIN MASH ASSEMBLY
1 | Peel and cut plantains into one-inch long chances. 2 | In a pot, cover with water, adding garlic and a heavy amount of salt. 3 | Boil for about 30 minutes or until the plantains start to break down. 4 | Remove from heat and cool. 5 | Once cooled, put plantains in food processor and blend with a small amount of cooking water, adding in the oil slowly until it’s emulsified and smooth. *Yields 1 quart.
FOR THE DISH:
1 | Fry one egg in a non-stick pan. 2 | Deep fry one piece of halloumi. 3| Place on a plate with the mashed plantains and garnish with hot sauce, cilantro and pickled red onion.
