Avocado-Hummus Dip

• 2 medium Hass avocados, peeled and chopped
• One 15-ounce can chickpeas, drained and rinsed
• 1/4 cup fresh lemon juice
• 1 1/2 tablespoons tahini (sesame paste)
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• Kosher salt
• Freshly ground pepper
• Assorted crudites, bread and tortilla chips, for serving

1. In a food processor, puree the avocados with the chickpeas, lemon juice and tahini.
2. Add the 1/2 cup of oil and puree until smooth; season with salt and pepper.
3. Transfer the dip to a bowl, drizzle with olive oil and serve with crudites, bread and chips.

avocados, chickpeas, lemon juice, tahini, extravirgin olive oil, kosher salt, freshly ground pepper, crudites

Taken from www.foodandwine.com/recipes/avocado-hummus-dip (may not work)