First, drain the can of chickpeas, but reserve the liquid for later. If you want a smoother hummus, you can remove the skins from the beans. Definitely optional, but I think it improves the texture of the dip!

Place the chickpeas in a blender or food processor, and add in the avocados, onion, jalapeno, lime juice, cilantro, and garlic. Pulse on high until everything is blended and resembles a rough paste.

Add in the tahini and olive oil, and blend until smooth. If the hummus is still a little grainy, add in the reserved chickpea brine, a little at a time, until the mixture becomes more smooth.

Add in salt, pepper, and red pepper flakes to taste.

Serve immediately with chips and veggies, or store in the fridge in an airtight container. Enjoy!