Clean and rinse the spring onions. Cut the green into fine rings, the white very finely into cubes or chop. Rinse the lime in hot water and thinly grate the peel. Squeeze the lime. Stir through the tiger nut flakes, the white of the lime juice, spring onions, lime zest, sunflower oil or other vegetable oil and chili sauce, season with salt. Slit open the chili peppers, rinse out the seeds and partitions. Cut the pods diagonally into rings. (Because of the spiciness, work with rubber gloves or rinse your hands thoroughly on the spot). Stir the chili peppers and green onion rings into the tiger nut dip.
Tips: Buy the salmon in one piece and cut it diagonally into slices about 1/2 inch thick. You will need about 1 kg of smoked salmon without skin for ten to twelve people. Fried king prawns go equally well with the dips. Simply roast the dry dabbed crab tails (at least two per unit) in hot olive oil and sprinkle with coarse sea salt.
Nutritional values: per unit about 145 calories, 13 g fat.
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