Serves 4 | Preparation/ cooking time: 20 minutes | Difficulty: easy | Cannot be frozen
Ingredients
For the hummus
2 large avocados, pitted, peeled and chopped
400g canned chickpeas, drained
1 lemon, juiced
2 tbsp tahini
1 clove garlic, crushed
3 tbsp extra virgin olive oil
To serve
4 white flatbread
paprika
Method
1. To make the hummus, combine all the ingredients in a food processor. Blend on high until smooth and creamy, adding a little hot water to loosen the consistency if needed. Season with plenty of salt and pepper.
2. Spoon into a serving bowl and cover. Chill until needed.
3. To serve, preheat the grill to hot. Toast the flatbreads under the grill, turning once, until golden all over. Remove from the grill, leave to cool slightly, then cut into strips.
4. Garnish the hummus with a pinch of paprika, serving with the flatbread on the side.
