Mushroom Fajitas with Avocado Hummus
Ingredients:
1 large avocado, stoned, peeled and chopped
400 g can chickpeas, drained and rinsed
1 garlic clove, crushed
1 zest and juice lemon
2 tomatoes, deseeded and diced
1 red onion, cut into thick rounds
2 large flat mushrooms, thickly sliced
2 tbsp olive oil
2 tsp fajita spice mix
4 tortillas
shredded cos lettuce, to serve
2 - 3 dashes Tabasco sauce (optional), to serve
Method:
- Put the avocado, chickpeas, garlic, lemon zest and juice in a food processor and whizz together until it forms a chunky consistency. Spoon into a bowl, season and stir in the tomatoes.
- Drizzle the onion and mushroom with the oil and sprinkle over the fajita seasoning. Heat a chargrill pan over a high heat and cook the onion for 2 mins on each side, then remove from the pan and keep warm. Cook the mushrooms for 2 mins on each side or until softened and turning golden in places.
- Spread some of the avocado hummus down the middle of each wrap and top with the mushrooms and onions. Add shredded lettuce and a dash of Tabasco, if you like, and wrap up.
