- 2 (15.5 ounce) cans garbanzo beans, drained, liquid reserved
- 2 cloves garlic, minced
- 1/3 cup tahini
- 1 teaspoon kosher salt
- 1/3 cup orange juice
- 3 fresh jalapeno chiles, with seeds and ribs removed
- 1 avocado, peeled and pitted
- 1/2 cup fresh cilantro leaves
- 1 tablespoon olive oil as needed
- Place the garbanzo beans, garlic, tahini, salt, orange juice, jalapeno chiles, avocado, and cilantro in the bowl of a food processor. Process until smooth. Adjust thickness by stirring in desired amount of reserved liquid from garbanzo beans or olive oil. Refrigerate for 1 hour before serving.