Ingredients
- lemons 2, 1 juiced and 1 halved
- avocados 4 firm but ripe
- olive oil
- flatbreads warmed to serve
- chickpeas 400g, rinsed and drained
- tahini 50g
- ground cumin 1 tsp
- chilli powder ½ tsp
- coriander chopped to make 2 tbsp, plus more to serve
- harissa 2 tbsp plus more to serve
- tahini 2 tbsp
- greek yogurt 8 tbsp
- garlic 1 small clove, crushed
Method
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Step 1
Put most of the drained chickpeas into a blender with the 50g tahini, cumin, chilli and 3 tbsp lemon juice and whizz to a smooth purée. Season with a good pinch of salt, and add a splash of water if you need to, to combine. Stir in the coriander, harissa, and remaining whole chickpeas. Cover and chill.
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Step 2
Whisk the 2 tbsp tahini, yogurt, remaining lemon juice, garlic and season. Let down with a little water if you need to, to make a drizzling consistency.
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Step 3
Cut the avocados in half, remove the stone, and brush with olive oil all over. Season the flesh with salt and pepper, and put onto the grill. Don’t move the avocado halves as the flesh might stick, just leave it for 2-3 minutes until the avocado releases itself from the grill. Add the lemon halves to the grill to char. Put the avocados onto a platter, squeeze over the burnt lemon, spoon the harissa hummus into the middles, then drizzle over the tahini yogurt. Scatter with more coriander and a spoon of harissa if you like. Serve with flatbreads and any remaining hummus.
Nutritional Information
- Kcals 328
- Fat 27.3g
- Saturates 7.2g
- Carbs 8.8g
- Sugars 2.9g
- Fibre 6.5g
- Protein 8.5g
- Salt 0.2g
