Serves as a dip
1 large ripe avocado
1 can chickpeas, drained but reserve some of the liquid
2 tablespoons olive oil
1 to 2 tablespoons fresh lemon juice
2 to 4 tablespoons tahini
1 to 2 garlic cloves, crushed
sea salt, to taste
Cut avocado in half and remove pit. Scoop out the flesh and place it in a food processor or blender with chickpeas, lemon juice, tahini, garlic, and a little of the saved liquid. Process until smooth and creamy, adding more liquid if desired. Season with salt to taste. Serve with your favorite pita bread, raw veggies or crackers.
The Culinary Chase's Note: Yum! Whiz up some fresh coriander (cilantro) in the blender to offer a slight lemony flavor. If you find the dip is too thick, thin it out with some of the chickpea liquid or a bit of water.