Avocado Hummus

15 oz can chickpeas (garbanzo), well drained

2 medium, ripe avocados

3 tbs olive oil, plus more for serving if desired

1 1/2 tbs tahini (sesame paste)

3 tbs fresh lime juice

1 clove garlic, peeled

salt and freshly ground black pepper

1/8 tsp cumin

Optional toppings

2 tbs finely chopped cilantro leaves, for topping

red pepper flakes, for topping or drizzle sriracha hot sauce

Pulse beans, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Season with salt and pepper, to taste, add cumin and avocados and pulse mixture until smooth and creamy, about 1 minute longer.
If desired, serve with a drizzle of olive oil on top and sprinkle with cilantro and red pepper flakes.
Serve with whole grain pita chips or tortilla chips.

Recipe courtesy of Avocados from Mexico.

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