Blend half the avocado with lemon juice in a food processor until smooth.
Fold chopped avocado, tomatoes, and chilli flakes into the smooth mixture and season.
Transfer the avocado dip into a small serving bowl.
Blend tapenade ingredients in a food processor until almost smooth and place in a bowl.
Mix chopped garlic and olive oil in a small bowl with salt and pepper.
Brush the mini pittas with the prepared garlic oil.
Griddle the pittas on both sides in a smoking hot griddle pan.
Serve the hot pittas alongside the avocado dip and olive tapenade.