serves about 6
2 15-oz can chickpeas, drained and rinsed
4 large, very ripe avocados
1/4 tsp cayenne pepper
1/4 tsp onion powder
1/4 tsp ground cumin
1/4 cup minced fresh cilantro
juice of 4 limes
sea salt to taste
little appetizer toasts for serving (I used Musso's Brand)
Mash chickpeas with a potato masher or lightly pulse in a high-speed blender or food processor. You want the chickpeas to be mashed, but still have some chunky whole bits in there too for texture.
Place mashed chickpeas in a large bowl and top with avocados, lime juice, cilantro and spices. Mix together until combined and season with salt and additional cayenne pepper to taste.
Place a dollop of guacamole hummus on toasts and top with a little bit of additional minced cilantro. Serve immediately.