1 (15-oz.) can chickpeas drained and peeled

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Juice of 1 large lemon

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1 garlic clove smashed

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1/2 cup tahini well mixed

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3/4 tsp. fine sea salt

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1/4 tsp. ground cumin

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3 Tbsp. extra virgin olive oil

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1 ripe, Fresh California Avocado seeded, peeled and chopped

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2 Tbsp. sour cream

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4 plain or whole-wheat pitas cut into triangles

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2 Tbsp. extra virgin olive oil (add more, if needed)

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1/8 tsp. sea salt to taste

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1/8 tsp. freshly ground black pepper to taste

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1 handful cucumber or radish thinly sliced (add more, to taste)

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1 (10-oz.) jar meaty green olives such as Castelvetrano to taste (optional)

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1/8 tsp. cilantro, Thai basil, mint or scallions to taste (optional)

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1 lime cut in wedges

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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.