We hope all of you enjoy this recipe
1 ready avocado, sliced down the middle, skin and stone eliminated
400g tin chickpeas, depleted and washed
1 garlic clove, finely hacked
1–2 lemons, squeeze as it were
½ tsp Tabasco sauce
½ tsp ground cumin
ocean salt, to taste 6 instant pitta breads, to serve
1 Mix the entirety of the fixings in a food processor until smooth.
2 Move the avocado hummus to a bowl and spread with stick film. Chill in the cooler for 60 minutes.
3 Serve in bowls with pitta breads.