- 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)
For the coriander pittas
- 50g butter
- 11/2 tsp coriander seeds, roughly crushed
- Handful of fresh coriander, leaves roughly torn
- 6 white pittas
- 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.
- To stop the avocado houmous turning brown, cover the surface with cling film.