Weekend recipe: Avo-hummus dip

INGREDIENTS

2 ripe avocados

1 can of chickpeas, drained and rinsed

½ cup greek yogurt

½ cup red onion, chopped

3 Tblsp fresh coriander, chopped

2 Tblsp lemon juice

1 garlic clove, crushed

salt and pepper to taste

½ tsp ground cumin

DIRECTIONS

Chop red onion and coriander. Set aside a tablespoon or two of the red onion (so the dip will have some chunks of onion).

In a food processor mix together all the ingredients.

Stir in the extra red onion.

Serve with pita bread, crackers or nachos.