Prep: 10 minutes with clean up
-1 avocado, pulp removed, seed discarded
-1 15 oz. can garbanzo beans, drained and rinsed (or 1 1/2 cups cooked if you are making them from scratch)
-3 Tbs. tahini
-3 garlic cloves, peeled and roughly chopped
-3 limes, squeezed
-1/4 cup cilantro leaves and tender stems, rough chopped
-1 jalapeño or Serrano pepper, chopped (optional, for added heat!)
-salt and pepper to taste
Blend avocado pulp with the garbanzo beans, tahini, garlic, lime, and jalapeño pepper in a food processor. Season to taste with salt and pepper (I use about 1/2 tsp. salt).
Add a splash of water or more lime juice if it’s to thick.
Best served with fresh salsa, some corn tortillas or as an accompaniment to veggie fajitas or tacos. If you even more heat, squirt a little sriracha sauce on top.