1 (15 oz) can chickpeas, well drained
4 tablespoons tahini
3-4 tablespoons lemon juice (adjust to your tastes)
2 tablespoons olive oil, plus extra to serve
2 large cloves garlic, peeled
2 medium ripe avocados, cored and peeled (13 oz before cored and peeled)
Paprika for serving
Combine chick peas, tahini, lemon juice, olive oil and garlic in a food processor and process until smooth. Add in 2-3 tablespoons of water if needed to help your processor and process again until smooth and creamy. Season with salt to taste. Add the avocados and process again until creamy and well blended.
Drizzle with olive oil to serve and top with a light dusting of paprika. Serve with flatbread!