Avocado and Pumpkin Seed Hummus

• 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

1. Drain the chickpeas and add everything into a food processor and process until smooth.
2. 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.