1 (15 oz) can chick peas, well drained 2 medium ripe avocados, cored and peeled (13 oz before cored and peeled) 3 Tbsp olive oil, plus more for serving if desired 1 1/2 Tbsp tahini 3 Tbsp fresh lime juice 1 clove garlic, peeled
Salt and freshly ground black pepper 1/8 tsp cumin 1 - 2 Tbsp finely chopped cilantro leaves, for topping Red pepper flakes, for topping
1. Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Season with salt and pepper to taste (I did a scant 1/2 tsp salt and about 1/8 tsp pepper), add cumin and avocados and pulse mixture until smooth and creamy, about 1 - 2 minutes longer.
2. Serve topped with more olive oil if desired and sprinkle with cilantro and red pepper flakes. Serve with pita chips or tortilla chips.