Avocado is great pureed with chickpeas and chillies to make a sort of hummus and it goes really well with corn chips. Read what Peter has to say about cooking with avocados here and see his recipe for (uncooked) avocado sorbet.
- Puree equal weights of ripe avocado flesh and cooked chickpeas.
- Mix in 50g tahini per 300g puree and some finely chopped red chillies (including the seeds). Add lime or lemon juice to taste, 1 Tbsp extra-virgin olive oil or avocado oil, shredded coriander and mint, and salt.