Garden Herb Avocado Dip | Avocados from Mexico

Ingredients

• 3–4 cloves roasted garlic
• 1 can chickpeas, drained and rinsed
• 1 large avocado
• 1 heaped tbsp. tahini
• Juice of half a lemon
• A handful of fresh cilantro and basil
• 1 tsp. sea salt
• ½ tsp. black pepper
• 3 tbsp. olive oil
• 2 tbsp. ice-cold water