This dip turned out very yummy. It is quite thick so if you prefer a runnier consistency, make sure to reserve some of the chick pea water to add in. I enjoyed this dip most when eaten with crackers, but I also have been known to eat it just like that, off a spoon. You can even use it as a spread on bread.
1 can chick peas, drained
2 ripe avocados, cored and peeled
2 tbsp olive oil
1 1/2 tbsp tahini (sesame seed paste)
4 tbsp lemon juice
2 cloves garlic, crushed
Salt and cracked pepper
1/4 tsp cumin
Chilli flakes, for topping, optional
Whizz chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth (1-2 minutes). Season with salt and pepper. Add cumin and avocados and whizz mixture until smooth and creamy (about 1 minute longer). Serve topped with more olive oil and sprinkle with chilli flakes.