This recipe is quick, healthy and nutritious. We have used chickpeas and avocado as a dip and wholemeal pitta bread for the chips. This dish contains protein, monounsaturated fats and fibre and a perfect party/snack recipe.
Ingredients – Serves 6
1 pack of wholemeal pitta bread
2 ripe avocados
2 tins of chickpeas drained
2 limes juiced
1 fresh chilli – optional
Handful of chopped coriander
1 tbsp olive oil
Pre heat oven to 180 degrees gas mark 4.
Cut the pitta bread into triangles, place on a baking tray, brush with olive oil and bake in the oven for about 15 minutes until crisp and hard.
In a large bowl roughly mash the chickpeas, avocado, chilli, lime juice, coriander, season with salt and pepper until combined. Alternatively add all ingredients into blender.
Serve the hummus with pitta chips.