• 2 ripe avocados, cut in half, peeled and pip removed
  • 410 g can chickpeas, drained (reserve a few for garnish)
  • ½ cup tahini
  • 2 cloves garlic, crushed
  • ½ teaspoon ground cumin
  • 1 small lemon, juiced
  • 100 ml avocado oil or olive oil
  • Sea salt and black pepper
  • Chilli flakes, sesame seeds or ground cumin to garnish


  1. Combine the avocados, chickpeas, tahini, garlic, cumin, lemon juice and oil in the bowl of a food processor and season with salt and pepper.
  2. Blend until smooth.
  3. Pour mixture into serving bowl and garnish with a few chickpeas, extra diced avocado and red pepper flakes, sesame seeds or cumin.
  4. Drizzle with more oil and serve with lemon wedges.