1 head garlic

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1 tsp. olive oil

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1/2 cup chickpeas no salt added, rinsed and drained

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2 Tbsp. tahini

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3 Tbsp. fresh lemon juice

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1/2 tsp. za’atar spice mix

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1/4 tsp. fine sea salt (or more to taste) NOTE: I liked a total of ½ teaspoon salt

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2 Tbsp. olive oil

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5 Tbsp. cold water (or more to thin)

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1 ripe, Fresh California Avocado seeded, peeled and cubed

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1 Tbsp. toasted, chopped walnuts

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1 Tbsp. crumbled feta cheese NOTE: Eliminate for a vegan option

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2 medium (about 6-inches in diameter) pieces toasted or warm pita bread

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1 sweet pepper cored and cut into 1-inch thick slices

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1 cup multi-colored baby carrots or carrot chips

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1/2 English cucumber cut into ½-inch thick slices

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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.