You can make the avocado hummus well in advance of the meal. Just keep it refrigerated and add the toppings right before serving.
Cozy california mood in Farmshop restaurant, San Francisco.
Avocado hummus served with freshly baked pita breads.

Avocado Hummus

Appetizer, meze, salad topping – however you want to serve it.

Avocado Hummus (for four)
250 g cooked chickpeas
2-3 ripe avocados, cored and peeled
5 tbsp olive oil
1 1/2 tbsp tahini
6 tbsp fresh lime juice
1 clove garlic, peeled
Good salt and freshly ground black pepper

For serving
Olive oil
Black sesame seeds
Unsalted pistachios
Freshly chopped cilantro leaves
Bread, pita for example

Mix chick peas, olive oil, tahini, lime juice, and garlic in a food processor or with a hand blender until you have a smooth and even paste. Add avocados and mix until smooth. Season with salt and pepper and taste. Adjust the consistence and taste with a little more oil, lime juice, salt or pepper, if needed.

Serve topped with black sesame seeds, crushed unsalted pistachios, olive oil and freshly chopped cilantro leaves.