There is more to avocado than guacamole you know. Avocado houmous with coriander pitta combines the usual suspects of chickpeas and tahini with yielding, ripe avocados to give a rich houmous.
Serves 6
Ready in 15 minutes
Per serving:
441kcals
22.7g fat (6.9g saturated)
12.2g protein
50.6g carbs
3.1g sugar
1.3g salt
1. Make the avocado houmous. Halve and stone the avocado, scoop out the flesh and put it into a food processor. Add the chickpeas, garlic, ground cumin, lemon juice, tahini and olive oil and pulse until nearly smooth. Transfer to a bowl and season to taste. Drizzle with a little oil, and top with spring onion, if using.
To stop the avocado houmous turning brown, cover the surface with cling film.
2. Make the pittas. Preheat the grill to medium. Melt the butter in a small pan over a medium heat. Remove from the heat and stir in the coriander seeds and leaves. Brush over 1 side of each pitta, pop 3 on a baking sheet, butter side up, and grill for 1-2 minutes until golden. Set aside while you grill the rest. Cool slightly, then slice each pitta. Serve with the houmous.
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