6 pita breads
seasoning (to taste)
zest and juice of 1 lemon
1 large avocado, chopped
1 garlic clove, crushed
a few drops of Tabasco sauce
400g can cannellini beans, drained
3tbsp extra virgin olive oil or avocado oil
- Warm the pita breads in a toaster until they puff up slightly. Cut in half, then cut into strips, season well and scatter on a baking tray. Bake in a low oven until crisp.
- To make the dip, whizz the lemon zest and juice, avocado, garlic, Tabasco, cannellini beans and extra virgin olive oil or avocado oil until smooth. Add more oil or lemon juice to taste, and serve with the pita toasts.