Avocado hummus

This quick and easy hummus can be served as a dip or as a topping on skewers or kebabs.

Heat oil in a small frying pan over medium-high heat. Add 1/4 cup chickpeas. Cook, stirring occasionally, for 3 to 4 minutes or until just golden. Remove from heat. Set aside to cool.
Using a food processor, process remaining chickpeas with avocado, tahini, lemon juice and garlic until smooth and combined. Season with salt and pepper.
Spoon the hummus into a serving bowl. Top with chickpeas and any oil in pan. Sprinkle with paprika. Serve with Lebanese bread.

Source

1 tbsp extra virgin olive oil

2 x 400g cans chickpeas, drained, rinsed

2 medium avocados, chopped

2 tbsp tahini

1/2 cup lemon juice

2 garlic cloves, crushed

Pinch of smoked paprika

Lebanese bread, to serve

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