Avocado Hummus

• 1 (15 ounce) can chickpeas, well drained (save juice for thinning if such is necessary)
• 2 ripe Hass avocadoes, cored and peeled
• 3 tablespoons olive oil, plus more for serving if desired
• 1 12 tablespoons tahini
• 3 tablespoons fresh lime juice
• 2 garlic cloves, peeled
• salt
• 12 teaspoon cumin (or more to taste)
• black pepper or cayenne pepper
• finely chopped cilantro leaf
• red pepper flakes
• minced red onion
• chopped tomato

1. Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes.
2. Season with salt and pepper to taste.
3. Add cumin and avocados; pulse mixture until smooth and creamy.
4. Should you like a thinner consistency, add 1 tablespoon at a time of water or the reserved juice from the can of garbanzos.
5. Serve topped with additional olive oil and garnish as desired.
6. Serve with pita chips, tortilla chips, carrots, sweet pepper wedges, etc.

chickpeas, avocadoes, olive oil, tahini, lime juice, garlic, salt, cumin, black pepper, cilantro leaf, red pepper, red onion, tomato

Taken from www.food.com/recipe/avocado-hummus-518445 (may not work)