Guacamole Hummus

Scir Leah Saint

1 can (15.5 ounces) chickpeas, rinsed and drained

3 cups fresh cilantro leaves

1 garlic clove, chopped

1 ripe avocado, roughly chopped

3 tablespoons extra-virgin olive oil

1 teaspoon fresh lemon juice

Coarse salt and ground pepper

Lemon wedges

Tortilla chips

In a food processor, combine chickpeas, cilantro, garlic, and avocado. Process until finely chopped. With machine running, add olive oil in a slow, steady stream, then add lemon juice, and then add water, 1 tablespoon at a time, until mixture is smooth. Season to taste with salt and pepper and serve with lemon wedges and tortilla chips.

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