Avocado Hummus With Dukkah And Toasted Flatbreads | Donna Hay

Ingredients

• 2 avocados
• 400g can chickpeas, drained and rinsed
• 1 tablespoon tahini
• 1 clove garlic, crushed
• 2 tablespoons
• lemon juice
• sea salt and cracked black pepper
• 6 small wholemeal flatbreads, toasted
• ¼ cup (35g) store-bought dukkah, for sprinkling
• extra virgin olive oil, to serve
• lemon wedges, to serve