Avocado hummus

Ingredients:

• 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:

1. Combine all ingredients except the oil and seasoning.
2. Blitz in a bowl or a blender until smooth.
3. Add the oil and season to taste.
4. 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).