Avocado is great pureed with chickpeas and chillies to make a sort of hummus and it goes really well with corn chips. Read what Peter has to say about cooking with avocados here and see his recipe for (uncooked) avocado sorbet.
Directions
- Puree equal weights of ripe avocado flesh and cooked chickpeas.
- Mix in 50g tahini per 300g puree and some finely chopped red chillies (including the seeds). Add lime or lemon juice to taste, 1 Tbsp extra-virgin olive oil or avocado oil, shredded coriander and mint, and salt.
