Avocado Pesto Hummus

Serves 4-6

1 1/2 cups cooked chickpeas

1 avocado, peeled

1/2 cup basil leaves

2 garlic cloves, peeled

2 tablespoons parmesan

1/4 cup tahini

1 tablespoon lemon juice

2 tablespoons chicken or vegetable broth

San Fran Sea Salt to taste

Garnish:

Prepared Pesto

Basil Leaves

Gil’s Basil Extra Virgin Olive Oil, for drizzling

Toasted Pine Nuts

Toasted pita or naan bread for dipping

Instructions:

Place chickpeas, avocado, basil, garlic, parmesan, tahini, lemon juice, and broth in a food processor, pulse until smooth. If your hummus is thick, add a tablespoon or two of chicken or vegetable broth until desired consistency is reached. Season to taste with salt and garnish with pesto, basil leaves, olive oil, and pine nuts.