1 large ripe avocado
15 ounce can garbanzo beans, rinsed and drained
1/3 cup chopped fresh cilantro
1/2 cup avocado oil (or olive oil)
1 jalapeño pepper, seeded
4 teaspoons sesame tahini
1 tablespoon fresh lemon juice
1 teaspoon coarse salt
Cut avocado in half lengthwise. Peel and place the flesh of the fruit into a food processor.
Add garbanzo beans, cilantro, olive oil, jalapeño, tahini, lemon juice, and salt. Process ingredients for about 10-15 seconds until mixture is smooth. Remove lid to taste and add salt if needed. Refrigerate for up to 3 days or serve immediately.