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Cut the avocados lengthwise in half, remove the pits and peel.
Place the avocados with lime juice, olive oil, Tabasco, garlic, chives and sea salt in Braun’s MQ 40 chopper/ blender accessory. Attach a suitable hand blender and blend to a light green and smooth mixture.
Transfer the purée to a bowl, cover and chill until ready to serve.
For the pitta crisps, tear the pitta bread into bite-size pieces and brush with 1 teaspoon of olive oil. Heat the oven to 180ºC and bake for 10 minutes until crisp. Allow to cool about 15 minutes before serving.
Cut the avocados lengthwise in half, remove the pits and peel.
Place the avocados with lime juice, olive oil, Tabasco, garlic, chives and sea salt in Braun’s MQ 40 chopper/ blender accessory. Attach a suitable hand blender and blend to a light green and smooth mixture.
Transfer the purée to a bowl, cover and chill until ready to serve.
For the pitta crisps, tear the pitta bread into bite-size pieces and brush with 1 teaspoon of olive oil. Heat the oven to 180ºC and bake for 10 minutes until crisp. Allow to cool about 15 minutes before serving.
