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from the kitchen of Sharmagne Leland-St. John
2-8-ounce ripe California avocados
1-15 ounce can garbanzo beans, drained
1 large garlic clove, minced
1 tablespoon lemon juice, freshly squeezed
2 tablespoons extra virgin olive oil and a bit extra for a garnish drizzle.
½ teaspoon salt
Slice the avocado in half. Hit the avocado pit squarely
with a sharp knife. blade. Lift from avocado and set
Carefully scoop out one side of the avocado and dice.
Mash the remaining avocado, with the other ingredients
or purée in a blender or food processor.
Gently fold in the diced avocado and drizzle with the olive oil.
Serve with cut veggies or chips.