Avocado houmous with coriander pitta

Table of contents

Avocado Houmous with Coriander Pitta

Avocado Houmous with Coriander Pitta is a delightful twist on the classic Middle Eastern dip. The creamy texture of avocado blends perfectly with the nutty flavor of chickpeas, while the coriander-infused pitta adds a fresh, aromatic touch. This dish is perfect for a healthy snack or a light appetizer, offering a burst of flavor with every bite.

Serving Size and Yield

This recipe yields approximately 4 servings.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Total Time: 20 minutes

Ingredients

1 ripe avocado
1 can (400g) chickpeas, drained and rinsed
2 tablespoons tahini
2 tablespoons lemon juice
1 garlic clove, minced
Salt and pepper to taste
2 tablespoons olive oil
4 whole wheat pitta breads
1 bunch fresh coriander, chopped

Instructions

Prepare the avocado by cutting it in half, removing the pit, and scooping the flesh into a food processor.
Add the chickpeas, tahini, lemon juice, minced garlic, salt, and pepper to the food processor.
Blend the mixture until smooth, gradually adding olive oil to achieve a creamy consistency.
Toast the pitta breads in a toaster or under a grill for about 2 minutes until warm and slightly crispy.
Sprinkle the chopped coriander over the warm pitta breads.
Serve the avocado houmous in a bowl, drizzled with a little extra olive oil, alongside the coriander pitta.

Additional Notes

For a spicier version, add a pinch of cayenne pepper to the houmous. You can also substitute coriander with parsley if preferred. This houmous can be stored in an airtight container in the refrigerator for up to 3 days.