441kcals; 22.7g fat; 12.2g protein; 50.6g carbs; 3.1g sugar; 1.3g salt
Serves 6; Ready in 15 minutes
- 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
- 1 1/2 tsp coriander seeds, roughly crushed
- Handful of fresh coriander, leaves roughly torn
- 6 white pitas
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.
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.
Tip: To stop the avocado houmous turning brown, cover the surface with cling film.
This recipe is from Cook Yourself Thin: http://www.channel4.com/food/recipes/vegetarian/avocado-houmous-with-coriander-pitta-recipe_p_1.html
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