Ingredients 

• 1 cup drained well-cooked or canned chickpeas (keep some for garnish) 
• 1 ripe avocado
  • 1/4 cup tahini (sesame paste)
  • 1/4 cup extra-virgin olive oil, plus more for drizzling 
• 1 garlic clove, peeled
  • Salt and freshly ground black pepper (to taste) 
• ¼ cup water
  • Juice of 1 lemon
• Diced tomatoes for garnish
• Pita bread or veggies for dipping 

Directions: 

Add all ingredients to a food processor. Emulsify together for 1-2 minutes. An additional ¼ cup of water can be added if needed (hummus should have the consistency of a spread).

To Serve: 

Scoop a few tablespoons in the middle of a plate and swirl into a hummus crater. Garnish with a drizzle of olive oil and some of the cooked garbanzo beans or diced tomatoes. Serve with your choice of pita bread or veggies.