6 oz. dried chickpeas

---

As needed baking soda

---

3 Tbsp. ice crushed

---

1/4 cup tahini (2 oz.)

---

1/4 cup fresh lemon juice (2 oz.)

---

3/4 cup extra virgin olive oil (6 oz.)

---

2 ripe, Fresh California Avocados* peeled and seeded

---

---

---

---

---

---

---

---

---

---

---

---

---

1/3 cup raw pistachios (1-¾ oz.)

---

1 Tbsp. lemon zest grated

---

3 Tbsp. chives (¼ oz.), sliced

---

3 Tbsp. parsley (¼ oz.), chopped

---

---

---

1 Tbsp. olive oil

---

*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.