Avocado hummus

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.

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