Avocado & chickpea dip

INGREDIENTS

• 1 ripe avocado
• 400g tinned chickpeas, drained and rinsed
• juice of 1 lime
• juice of 1 lemon
• 1 clove of garlic
• 25g coriander
• quarter tsp ground cumin
• half a tsp ground cayenne chilli pepper
• Himalayan salt
• black pepper
• 1 tbsp tahini
• 2 tbsp water
• 1 tbsp apple cider vinegar
• 3 tbsp olive oil

METHOD

Mix all the ingredients except the oil in a food processor for two minutes.

Add the olive oil until it forms a smooth paste.