• 1 can chickpeas
• 2 medium avocados (ripe)
• 3 Tbsp extra-virgin olive oil
• 1 1/2 Tbsp hulled tahini
• 3 Tbsp lemon juice
• 3 medium garlic cloves
• 1/2 tsp ground cumin
• Salt and pepper for seasoning
• Extra virgin olive oil for serving
• Chili flakes and coriander for garnish

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1. Drain the chickpeas and pour into blender, blitz until you have a smooth consistency - approximately 2 minutes
2. Remove the pips from the avocado and scoop out flesh, placing in the blender with the chickpeas
3. Crush the garlic cloves, add to blender
4. Add olive oil, tahini, lemon juice, and cumin, blitz until you have reached a smooth consistency - approximately 90 seconds
5. Season with salt and pepper, blitz for 5 seconds to combine
6. Scoop out mixture into a bowl, add extra olive oil, chili flakes, and coriander if using
7. Enjoy!

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This recipe can be made without the chickpeas if you prefer

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