Avocado hummus

From issue #10.
Photography by 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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