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Avocado houmous with coriander pitta

Published: 30 Jun 05
Updated: 18 Mar 24

This avocado houmous recipe with coriander pitta combines the usual suspects of chickpeas and tahini with yielding, ripe avocados to give a rich houmous.

Want to try a different vegetable in your houmous? How about this broad bean recipe.

Easy
July 2005

Test kitchen approved

Serves 6
Ready in 15 min

This avocado houmous recipe with coriander pitta combines the usual suspects of chickpeas and tahini with yielding, ripe avocados to give a rich houmous.

Want to try a different vegetable in your houmous? How about this broad bean recipe.

Vegan recipes

Nutrition: per serving

Calories: 441kcals
Fat: 22.7g (6.9g saturated)
Protein: 12.2g
Carbohydrates: 50.6g (3.1g sugar)
Salt: 1.3g

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Ingredients

1 ripe avocado
410g can chickpeas, rinsed and drained
2 garlic cloves, roughly chopped
1 tsp ground cumin
Juice of ½ large lemon
2 tbsp tahini (sesame seed paste, from major supermarkets)
2 tbsp olive oil, plus extra for drizzling
Few spring onions, sliced, to garnish (optional)

For the coriander pittas

50g butter
1½ tsp coriander seeds, roughly crushed
Handful of fresh coriander, leaves roughly torn
6 white pittas

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Method

Make the avocado houmous. Halve and stone the avocado, scoop out the flesh and put it into a food processor. Add the chickpeas, garlic, ground cumin, lemon juice, tahini and olive oil and pulse until nearly smooth. Transfer to a bowl and season to taste. Drizzle with a little oil, and top with spring onion, if using.
Make the pittas. Preheat the grill to medium. Melt the butter in a small pan over a medium heat. Remove from the heat and stir in the coriander seeds and leaves. Brush over 1 side of each pitta, pop 3 on a baking sheet, butter side up, and grill for 1-2 minutes until golden. Set aside while you grill the rest. Cool slightly, then slice each pitta. Serve with the houmous.