1. Place the garlic and salt into food processor and blitz, add the lemon juice, tahini, chickpeas, Chickpea liquid and avocado. Blitz until smooth.
2. Serve in a bowl, garnish with a drizzle of oil, scatter coriander and fresh cracked pepper.
3. Serve with Chipotle & Lime Tortilla Chips.
3 garlic cloves, minced
1 tsp salt
3 tbsp lemon juice
3 tbsp Tahini
1 tin chickpeas (400g), drained (250g)
2-3 tbsp Chickpea liquid
1 avocado, peeled, pitted and diced
Avocado or olive oil to garnish
2 tbsp chopped coriander
Fresh cracked pepper
Chipotle & Lime Tortilla Chips to scoop
Photography David Loftus | Recipes and styling Julia Azzerello