Avocado Hummus Dip

2 avocados
1 (15 oz.) can chickpeas
2 T. lemon juice
1 1/2 T. tahini
1/2 c. olive oil
1/2 tsp. salt
1/8 tsp. ground pepper

In a food processor, puree the chopped avocados, chickpeas, lemon juice, tahini, olive oil, salt and pepper. Serve drizzles with olive oil.

Serve with carrot sticks, celery sticks and/or pita chips.

You can also add 1 diced avocado or 1 finely chopped jalapeno when you serve this to add some texture.

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