• 200 g canned chickpeas, drained and rinsed
• 1 small avocado, cut into chunks
• 100 g tahini sauce
• juice from 1 lemon
• 3 garlic cloves
• 2 tbs extra-virgin olive oil
• 4 tbs water
• salt, black pepper to taste
• 1/4 tsp cayenne pepper
• 1/4 cup fresh parsley
Using a food processor, process chickpeas with avocado, tahini, lemon juice, garlic, olive oil, parsley and water until smooth. Season with salt, pepper and cayenne pepper. If dip is too thick for your taste, blend in a little more water or lemon juice. Cover and refrigerate until ready to serve.
Before serving, top with a pinch of cayenne pepper and olive oil. Serve with pita bread ot crackers.