Categories: July

Ingredients

• 1 ripe avocado
• 410g can chickpeas, rinsed and drained
• 2 garlic cloves, roughly chopped
• 1 tsp ground cumin
• juice of 1/2 large lemon
• 2 tbsp tahini
• 2 tbsp olive oil, plus extra for drizzling
• few spring onions, sliced, to garnish (optional)
• 50g butter
• 1.5 tsp coriander seeds, roughly crushed
• handful of fresh coriander, leaves roughly torn
• 6 white pittas

Directions

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 the spring onion, if using.

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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