Ingredients
- 2 cups canned chickpeas;
- 2 ripe avocados, core and peeled;
- ⅓ cup tahini;
- ¼ cup lime juice;
- 2 cloves garlic;
- 3 tbsp. olive oil, plus more for serving;
- ¼ tsp cumin;
- 1 tbsp. chopped parsley, for garnish;
- 1 tbsp. paprika, for garnish
Directions
- Cut each avocado in half, remove the stone and scoop the pulp out;
- Put chickpeas, avocado, tahini, lime juice, garlic, olive oil and cumin in a blender and season with salt;
- Been all ingredient to achieve a smooth consistency;
- Pour the mixture into a serving dish and garnish with chopped parsley and paprika;
- Drizzle with more olive oil, if desired, and serve.