2 cloves garlic

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1 jalapeño (optional half or whole)

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3 Tbsp. cilantro

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1 can chickpeas (aka garbanzo beans), 15 oz., drained

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2 ripe, Fresh California Avocados seeded, peeled and halved

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1/4 cup grapeseed oil or avocado oil

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2 Tbsp. chickpea liquid

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2 Tbsp. fresh lime juice

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1/8 tsp. kosher salt

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1/8 tsp. cayenne pepper

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1 Tbsp. tahini (optional)

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3 slices bacon crisp, and crumbled

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.