Breakfast Recipes
Avocado hummus with toasted rye bread
This recipe relies on the natural oil from the avocado, rather than the addition of olive oil. It is good and lemony, and will keep for a few days in the fridge, ready to be snacked on. Best of all, it only takes seconds to make.
6 Servings
Prep: 10 mins | Cooking: 5 mins
Ingredients
Instructions
Ingrediants
- 1 400g Tin of chickpeas
- 1 Ripe avocado, skinned and stoned
- ½ Clove garlic, crushed
- Juice of 1-2 lemons
- ½ tsp Ground cumin
- ½ tsp Ground coriander
- Salt and pepper to taste
- ½ tsp of Tabasco sauce
- Toasted rye bread to serve (optional)
