1 cup cooked garbanzo beans
2 small ripe avocados
1/4 cup red onion, finely diced
1 diced roma tomato
1 t minced garlic
Juice of 1 small lime
Drizzle of extra-virgin olive oil
Cilantro, to taste
Salt and pepper, to taste
Mash the chickpeas and avocados in a medium-sized bowl until mixed but still slightly chunky. Add the onion, tomato, garlic, lime juice and olive oil. Mix well. Add the cilantro, salt and pepper, to taste. Give one final mix.
Serve with crackers, chips and crudites for an appetizer, or spread generously on bread, Indian naan or a pita for a sandwich.