Name: Avocado houmous with coriander pitta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 6
Ingredients: 1 ripe avocado; 410g can chickpeas, rinsed and drained; 2 garlic cloves, roughly chopped; 1 tsp ground cumin; Juice of ½ large lemon; 2 tbsp tahini (sesame seed paste, from major supermarkets); 2 tbsp olive oil, plus extra for drizzling; Few spring onions, sliced, to garnish (optional); 50g butter; 1½ tsp coriander seeds, roughly crushed; Handful of fresh coriander, leaves roughly torn; 6 white pittas

Avocado houmous with coriander pitta

There is more to avocado than guacamole you know. This avocado houmous recipe with coriander pitta combines the usual suspects of chickpeas and tahini with yielding, ripe avocados to give a rich houmous.

Vegan

Serves6

Hands-on5 min

Oven10 min

DifficultyEasy

Method

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.

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.

Per serving (Serves 6)

Calories

441kcals

Fat

22.7g (6.9g saturated)

Protein

12.2g

Carbohydrates

50.6g (3.1g sugar)

To stop the avocado houmous turning brown, cover the surface with cling film.