Avocado Houmous

Ingredients

• 300g dried chickpeas – soaked overnight and drained
• 1 large garlic clove
• 3 tsp toasted cumin seeds crushed
• 2 ripe avocados, peeled and chopped
• Large handful of coriander
• 3 tbsp Mr Hugh’s Rapeseed Oil
• Lemon juice to taste

Method

1. Cover the chickpeas with boiling water. Cook for 20 to 30 minutes until tender. Drain, reserving 200ml of the cooking liquid.
2. Allow to cool. Blend with all the other ingredients, adding the reserved liquid until you’re happy with the texture. Season.