Preheat the oven to 180°C (gas mark 4).

Place the avocado, chickpeas, coriander, garlic, olive oil, lime juice, and cumin in a food processor and process until smooth. Season with salt and pepper for flavour. Set aside.

Place the pitta bread strips on a baking sheet; drizzle with olive oil and sprinkle with paprika. Bake until the bread is crisp, around 5 minutes, and serve with the avocado hummus.


  • 1 avocado, pitted and peeled
  • 225g cooked or canned, drained chickpeas
  • 10g coriander, rinsed
  • ½ clove garlic
  • 90ml olive oil
  • 60ml lime juice
  • 1 teaspoon cumin
  • Salt and pepper
  • 8 pitta breads, sliced into thick strips
  • Olive oil
  • 2 tablespoons paprika

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