Avocado Hummus

Slice the avocado in half. Stab the avocado pit with a knife and pull it free from the avocado. Scoop the innards from the skin and into a food processor. Add the chickpeas, Parmesan, and garlic and pulse until the mixture breaks down into small chunks. Stream in the olive oil while pureeing until hummus is smooth and homogenous (or you can leave it a bit chunkier if you prefer).

Pulse in salt and pepper to taste, then stir in the lemon juice (this prevents browning). Serve with chips or pita bread. Store in fridge in an airtight container for up to 3 days.