2 avocados, peeled and chopped
One 15-ounce can chickpeas, drained and rinsed
1/4 cup fresh lemon juice
2 tablespoons tahini
1/2 cup extra-virgin olive oil, plus more for drizzling
Freshly ground pepper
In a food processor, puree the avocados with the chickpeas, lemon juice and tahini. Add the 1/2 cup of oil and puree until smooth; season with salt and pepper. Transfer the dip to a bowl, drizzle with olive oil and serve with veggies, bread and chips.