Avocado hummus
Photography Photograph by Minka Firth.
INGREDIENTS
1 x 300 gram tin cooked chickpeas*
1 tablespoon sweet chilli sauce
2 cloves garlic, crushed
1⁄2 teaspoon ground cumin
juice of 1 lemon
1 ripe avocado, peeled and stone removed
2 tablespoons chopped flat-leaf parsley
METHOD
Put the chickpeas, chilli sauce, garlic and cumin in a food processor and blend to a paste. Add the lemon juice, avocado and parsley and blend again. Season well. Transfer to a bowl and set aside.
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126
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