Deviled Avocados

• 1 (15 oz.) can of chickpeas, rinsed and drained
• 2 teaspoons tahini
• 1 garlic clove
• 1 teaspoon ground turmeric
• 1 pinch fine sea salt to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice, or more to taste
• 2 tablespoons olive oil
• 4 avocados (about 6 oz. each), halved and pitted
• 1 teaspoon smoked or regular paprika
• 1 pinch Fleur de sel, for serving
• 1/2 cup (115g) squash (or pumpkin) seeds, toasted
• 3 tablespoons finely chopped chives

1. In a food processor, process the chickpeas, tahini, garlic, turmeric, 1 teaspoon salt, the pepper, lemon juice, oil, and 3 tablespoons of water until smooth. Add a little more water, tablespoon by tablespoon, as needed until creamy but scoopable. Taste and add more salt or lemon juice as needed.
2. Scoop 2 rounded tablespoons of hummus into each avocado "whole," as for deviled eggs.
3. Arrange on a serving platter. Sprinkle with paprika, fleur de sel, squash seeds, and chives.

chickpeas, tahini, garlic, ground turmeric, salt, freshly ground black pepper, freshly squeezed lemon juice, olive oil, avocados, regular paprika, chives

Taken from food52.com/recipes/76051-deviled-avocados (may not work)