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