This delicious recipe was published in the March 2017 edition of bon appetit magazine. Take the extra steps to properly garnish your beautiful creation. I suggest serving with crunchy green celery, and beautiful, diagonally cut, carrots, and radishes.
1/2 - 1 large avocado
15 1/2 oz. can chickpeas, rinsed and drained
1/3 cup tahini
1/4 cup + 1 T fresh lime juice
1 clove finely chopped garlic (or smashed to paste)
3/4 tsp salt
1/4 tsp cumin
1 cup cilantro
2 T extra virgin olive oil
Toasted pumpkin seeds
* Process avocado, chickpeas, tahini, lime juice, garlic, salt, pepper, cumin, and cilantro until smooth.
* Stream in 2 tablespoons extra virgin olive oil. Continue to process until light and creamy.
* Season with salt, if needed.
* Transfer to shallow bowl, top with pumpkin seeds and cilantro. Drizzle with olive oil to finish.