Mushroom fajitas with avocado hummus

• large avocado↗1

  stoned, peeled and chopped

• can chickpeas↗400g g

  drained and rinsed

• garlic clove↗1

  crushed

• zest and juice 1 lemon
• tomatoes↗2

  deseeded and diced

• red onion↗1

  cut into thick rounds

• large flat mushrooms↗2

  thickly sliced

• olive oil↗2 tbsp tbsp
• 2 tsp fajita spice tsp

  mix

• tortillas4
• shredded Little Gem lettuce

  and Tabasco sauce, to serve (optional)

Step-by-step instructions

1. 1

   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.

2. 2

   Drizzle the onion and mushroom with the oil and sprinkle over the fajita seasoning. Heat a griddle 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.

3. 3

   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.