1 can chickpeas, drained (~14oz)
1 large avocado, 7.5 oz whole
3 tbsp tahini (sesame paste)
1 1/2 tbsp olive oil
1/4 cup coriander / cilantro leaves, packed
1/2 large lemon, juice only (plus more to taste)
1 large garlic clove
Salt and pepper to taste
Pine nuts, toasted (optional)
Place all ingredients in a food processor. Start with just a pinch of salt because canned chick peas vary in saltiness. Whizz until smooth.
Adjust: sour with lemon, salt, pepper, and dip consistency with water (1 tbsp at a time). Whizz again.
Serve it traditional hummus style: Pour onto plate. Use teaspoon to make swirls on top. Drizzle over olive oil, sprinkle to pine nuts, reserved chick peas, garnish with coriander sprig.
Serve with chips, crackers or pita bread!