1 can of chickpeas (15oz), well drained
2 medium, ripe avocados
3 tbsp olive oil
1 ½ tbsp Tahini
3 tbsp lime juice (or lemon juice)
1 garlic clove, peeled
½ tsp salt
½ tsp pepper
1/8 tsp cumin
Cut the avocados in half, core them, and then peel them. I then cut mine into slices but you can throw the complete halves in if you like. Set aside.
Throw the chickpeas, olive oil, lime or lemon juice, and garlic into a food processor (I used this one) and pulse until smooth. (I like a little thicker consistency to my hummus so I don’t let it go too long. Just a minute or so).
Add in salt, pepper, cumin, and slices of avocado and pulse again until creamy.
Top with some more olive oil and serve with pita chips or vegetables or whatever else you think may taste good dipped in this delicious concoction.