• 2 lemons, 1 juiced and 1 halved
  • 4 firm but ripe avocados
  • olive oil
  • warmed to serve flatbreads
  • 400g chickpeas, rinsed and drained
  • 50g tahini
  • 1 tsp ground cumin
  • ½ tsp chilli powder
  • chopped to make 2 tbsp coriander, plus more to serve
  • 2 tbsp plus more to serve harissa
  • 2 tbsp tahini
  • 8 tbsp greek yogurt
  • 1 small clove garlic, crushed


  • 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.

  • 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.

  • 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.

Watch our 20-second video for the easiest way to stone an avocado...


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating