1 can (400g) chickpeas rinsed, drained and skins removed
¼ cup (60ml) tahini
4 cloves garlic, roughly chopped
3 Tbsp (45ml) lemon juice
½ cup (125ml) parsley leaves
½ cup (125ml) basil (stems removed)
1 diced ripe and ready avocado
2 Tbsp (30ml) olive oil
Salt and milled pepper
Method
Combine all ingredients except the oil and seasoning.
Blitz in a bowl or a blender until smooth.
Add the oil and season to taste.
Serve immediately as a dip or spread over toast. (If using later, place clingfilm directly on the surface of the hummus and keep refrigerated for up to a day until serving).