- ½ Avocado
- ¼ cup Tahini paste
- 1 small can cooked chick peas
- ¼ cup Telegraph Hill extra virgin olive oil
- ½ Jar Telegraph Hill pumpkin seed pesto
- Salt and pepper to taste
- ½ Lemon Juice
- Drain the chickpeas and add everything into a food processor and process until smooth.
- Serve with extra Olive oil and toasted pumpkin seeds
Excellent for wraps and tacos or just as an accompaniment to fresh bread or vegetable sticks.