• In a small bowl, add water and ice cubes. This is the iced water you will use at the end.
• In a food processor or high-speed blender, add the olive oil, tahini, lime juice, and garlic. Process on medium speed (speed 3 of a Vitamix blender) for 30 seconds until creamy.
• Add ripe avocado flesh. Make sure there's no dark spot, or the hummus will be bitter. Add the drained, canned chickpeas, salt, pepper, cumin, and cilantro.
• Process on medium-high speed until smooth. If too thick to your liking, keep processing while adding some of the iced water gradually. I always add 3-4 tablespoons, but you can add more or less depending on how thick you like your hummus. Stop when the texture fits your liking.

Storage

• Store the avocado hummus in the fridge in a sealed container for up to 4 days. Drizzle olive oil on top to keep the dip from browning. If browning appears, simply stir the hummus before serving.