INGREDIENTS
2 15 ounce cans
chickpeas, drained and rinsed
4
large, very ripe avocados
1/4 tsp
cayenne pepper
1/4 tsp
onion powder
1/4 tsp
ground cumin
1/4 cup
minced fresh cilantro
juice of 4 limes
sea salt
little appetizer toasts for serving (I used Musso’s Brand)