Avocado and Chickpea Spread

Instructions

1. 1

   In a food processor, blend the chickpeas with the avocados, water, oil, tahini, lemon juice and Tabasco until very creamy. Season with salt and pepper. Using a spatula, scrape down the sides of the food processor as needed. Transfer into an airtight container. Cover and refrigerate. The spread will keep for 3 to 5 days in the refrigerator.

2. 2

   Serve the spread with the crackers (see note). Top each cracker with the smoked salmon and sesame seeds.