1 15oz. can chickpeas (garbanzos), drained. Save the liquid.
1 clove garlic, crushed
1 ripe avocado, cut out in large chunks
3 tablespoons cold-pressed olive oil
1 teaspoon of fresh or frozen lemon juice
Salt to taste
Fresh cilantro (optional)
Blend chickpeas, garlic, avocado, and cilantro until smooth, adding the liquid from the drained chickpeas as needed.
While still blending, add the cold-pressed olive oil and the lemon juice.
Add salt to taste. Garnish with cilantro if desired and serve with lemon wedges and organic tortilla chips, whole grain bread, or crackers.
This recipe is delicious over chips, bread, baked potatoes, or oven-baked potato fries.