My friend Judith, a number of whose remarkable, inspired recipes have appeared in these pages, has brought us yet another! She calls this one her “newest obsession.” It comes to her from a beloved family member who made it for her on the occasion of a recent visit. She described it to me over breakfast last week, and I could practically taste it as her words came rolling across the table — 

2 ripe avocados
1 can (15 oz.) chickpeas
2 -3 Tbsp.extra virgin olive oil [she called them “generous glugs”]
3/4 tsp. garlic powder [she does not recommend fresh garlic as it would overpower the other flavors]
Juice plus pulp of 2 small limes
One handful of cilantro, chopped
1/2 tsp. cayenne pepper
Kosher (coarse) salt to taste [I recommend starting with 1 tsp.]

Rinse chick peas and add to large mixing bowl or food processor.
Halve and score avocados, and add to chickpeas.
Add olive oil, garlic powder, lime juice and pulp, cayenne pepper and salt.

In the food processor, pulse several times only, leaving many large chunks.
If using a potato masher, know that the chickpeas can sometimes be difficult to crush.
If using an immersion blender, don’t be overzealous. You want to leave it fairly chunky.

Taste and season with additional salt and/or cayenne pepper if necessary. Gently fold in the chopped cilantro. 

This recipe is delicious over dark leafy greens (including baby spinach), on toast, as a veggie dip, and on English muffins, twice toasted.