Ingredients (makes about 2 cups):
1 (15 oz.) can chickpeas, well-rinsed & drained
1 ripe avocado, pitted & peeled
3 TBSP fresh lemon juice
1 TBSP olive oil
4 TBSP water
3 cups fresh spinach
1/4 tsp salt
1/4 tsp cayenne pepper
Add chickpeas, avocado, lemon juice, olive oil, and 2 TBSP water to food processor. Process until smooth. Add in remaining ingredients and process until it is smooth. Add more water if needed.
Keep in an airtight container in the refrigerator for up to 5 days.