1 can cooked garbanzo beans (reserve water from can)
1/3 cup tahini
2 cloves garlic, peeled and chopped fine
juice of two lemons
1 teaspoon ground cumin
1 teaspoon Kosher salt
¼ cup extra virgin olive oil + extra for serving
1-2 ripe Chilean avocados, cut into chunks
top with: splash of olive oil, ground dried chilies, and parsley leaves
serve with fresh crudité of your choice: radishes, cucumbers, cherry tomatoes, endive, baby carrots
Pulse and purée garbanzo beans in your food processor for a few minutes, scraping down sides occasionally. Next add tahini. Then 1 tablespoon reserved bean water, garlic, lemon juice, cumin and salt. Keep puréeing. Slowly pour in olive oil. When all ingredients are incorporated, add avocado chunks and blend again until the entire mix is creamy.
Serve immediately, topped with a drizzle of olive oil, ground dried chilies, and parsley leaves. Serve with a platter (or cutting board) with all of your favorite veggies for dipping.