Avocado hummus

From issue #10.
Photography by Photograph by Minka Firth.


1 x 300 gram tin cooked chickpeas*
1 tablespoon sweet chilli sauce
2 cloves garlic, crushed
1⁄2 teaspoon ground cumin
juice of 1 lemon
1 ripe avocado, peeled and stone removed
2 tablespoons chopped flat-leaf parsley


Put the chickpeas, chilli sauce, garlic and cumin in a food processor and blend to a paste. Add the lemon juice, avocado and parsley and blend again. Season well. Transfer to a bowl and set aside.