1 1/2 cups cooked garbanzo beans (1–15 ounce can, drained)
1 large, ripe avocado (weight about 8 ounces)
1 clove garlic
2 tablespoons lemon juice
1 tablespoon tahini
1/4 teaspoon salt
dash cayenne pepper, optional
Garnish: 1 tablespoon avocado oil or olive oil
Drain the beans and add to a blender or food processor. Pit, peel and dice avocado. Combine all ingredients — except oil! — and puree until smooth. If you’re using a blender, you will need to stop it regularly and push the ingredients down to blend.
Scrape into a bowl and level off the top. Drizzle with the oil. Cover and refrigerate to store p to 3 days
Find it online: https://hilahcooking.com/avocado-hummus/