- 1 ripe avocado, cut in half, skin and stone removed
- 1 x 400g/14oz can chickpeas, drained and rinsed
- 1 garlic clove, peeled, finely chopped
- 1-2 lemons, juice only
- ½ tsp Tabasco
- ½ tsp ground cumin
- sea salt, to taste
- 6 ready-made pitta breads, to serve
- 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 one hour.
- Serve in bowls with pitta breads.