Mushroom fajitas with avocado hummus Good Food
Mushroom fajitas with avocado hummus Good Food
  • 1 large avocado, stoned, peeled and chopped

    Avocado

    av-oh-car-doh

    Although it’s technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 400g can chickpeas, drained and rinsed
  • 1 garlic clove, crushed
  • zest and juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tomatoes, deseeded and diced

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 red onion, cut into thick rounds
  • 2 large flat mushrooms thickly sliced

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 2 tsp fajita spice mix
  • 4 tortillas

    Tortilla

    tor-tee-ya

    In Spain, a tortilla is a kind of omelette, with ingredients added – frequently sliced cooked…

  • shredded Little Gem lettuce and Tabasco sauce, to serve (optional)
  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. 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. 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.

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