Avocado houmous with coriander pitta recipe

By Kate Belcher

  1. Serves 6
  2. Ready in 15 minutes
  3. Rating

This avocado houmous recipe combines the usual suspects of chickpeas and tahini with ripe avocados.

tried and tested
Avocado houmous with coriander pitta


  1. 1 ripe avocado
  2. 410g can chickpeas, rinsed and drained
  3. 2 garlic cloves, roughly chopped
  4. 1 tsp ground cumin
  5. Juice of ½ large lemon
  6. 2 tbsp tahini (sesame seed paste, from major supermarkets)
  7. 2 tbsp olive oil, plus extra for drizzling
  8. Few spring onions, sliced, to garnish (optional)
  9. For the coriander pittas
  10. 50g butter
  11. 11/2 tsp coriander seeds, roughly crushed
  12. Handful of fresh coriander, leaves roughly torn
  13. 6 white pittas


  1. 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. 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.

Nutritional info

Per serving: 441kcals, 22.7g fat (6.9g saturated), 12.2g protein, 50.6g carbs, 3.1g sugar, 1.3g salt

Chef's tip

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


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