Video

Preparation

1. Drain and rinse the chickpeas, then set a few aside for the garnish.
2. Add the chickpeas, garlic and tahini to a food processor and blend to a coarse paste.
3. Scoop in the avocado flesh along with the basil and parsley and blend again until smooth.
4. Pour in the lemon juice and olive oil with the motor running, then season with salt and pepper.
5. Loosen with a tablespoon of cold water at a time until the hummus is silky.
6. Spoon into a shallow bowl, swirl the surface and finish with the reserved chickpeas and a drizzle of oil.
7. Serve straight away with warm flatbread or crisp vegetable sticks.