Ingredients

1 ripe avocado, cut in half, skin and stone removed

400g tin chickpeas, drained and rinsed

1 garlic clove, finely chopped

1–2 lemons, juice only

½ tsp Tabasco sauce

½ tsp ground cumin

sea salt, to taste

6 ready-made pitta breads, to serve

Method

Blend all of the ingredients in a food processor until smooth.

Transfer the avocado hummus to a bowl and cover with cling film. Chill in the fridge for 1 hour.

Serve in bowls with pitta breads.