500 grams of no-salt-added chickpeas
1 ripe avocado
1 cup of fresh cilantro leaves
1/4 cup of tahini
1/4 cup of extra-virgin olive oil
1/4 cup of lemon juice
1 clove of garlic
1 tablespoon of ground cumin
1/2 tablespoon of salt
Drain chickpeas and reserve 2 tablespoons of the liquid.
Transfer the chickpeas and the reserved liquid to a food processor.
Now add avocado, tahini, cilantro, oil, garlic, cumin, lemon juice, and salt. Blend the contents until smooth.
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