1 1/2 avocado's
½ cup olive oil (for garlic simmering)
2 garlic cloves
Juice of 1 lemon
1 tablespoon Dijon mustard
1 cup cooked chickpeas
3 tablespoons tahini
¾ cup olive oil
¼ cup small ice cubes
Sea salt (as desired)
Saute garlic in oil over low heat until the garlic is tender, about 20 minutes. Drain the garlic and discard the oil.
Blend the garlic with half of the lemon juice (you will use the other half later) and mustard until smooth. In this order, add chickpeas, tahini and ½ cup of olive oil. Add the ice cubes and pulse until smooth. Season with salt and transfer the chickpea mixture to a medium bowl.
Blend the avocado and remaining lemon juice. Pulse while drizzling in the remaining ¼ cup olive oil until smooth. Season with salt, then transfer to the bowl and fold into the chickpea puree.
Transfer the hummus to a serving bowl. Garnish with your choosing! I like the idea of adding cilantro, olive oil and sea salt before serving with whatever you choose as your dipper (I sliced raw veggies like beets and carrots very thinly and use as a chip). Farmshop sprinkled chopped almonds and pomegranate seeds when I was there.