Mini pitas with red pepper hummus and chorizo avocado salsa

Sarah Graham
4 servings Prep: 10 mins, Cooking: 0
Rate this recipe
This makes a great pre-dinner appetiser.

By Food24 August 14 2012
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Ingredients (7)

12 chorizo — diced
1 avocado
1 handful fresh basil — or coriander, chopped
1 lemon juice — or lime juice
sea salt and freshly ground black pepper — to taste
6 - 8 pita breads — mini
1 hummus — red pepper
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Method:

Pre-heat the oven to 200°C. Then heat a small pan on the stove top and add in the chorizo bits. Fry gently until they start to change colour, just 3-4 minutes, stirring often. Remove, drain on kitchen paper and set aside.

Meanwhile, de-stone and roughly chop the avocado and toss with the fresh herbs and lemon/lime juice, as well as a good sprinkling of salt and pepper.

Lightly sprinkle pitas with water and place in an oven-proof dish and then into the oven for 3-4 minutes until they are warmed through.

Remove and serve with the salsa and red pepper hummus.

Reprinted with permission of Sarah Graham. To see more recipes, click here.

 



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