Avocado Hummus with Saffron Flakes

Preparation
1 15 oz can chick peas, washed drained and shells removed
2 ripe avocados cored and peeled
3 Tablespoons Extra Virgin Olive Oil (I used EVOO from Darioush Winery for an extra authentic Persian taste)
1½ Tablespoons tahini
¼ cup cilantro, stems removed
Juice of 1 lemon
1 Tablespoon Lime Juice
1 clove garlic, peeled and smashed
⅛ teaspoon cumin
½ teaspoon salt
⅛ teaspoon pepper
Extra Olive Oil for garnish
Saffron Flakes for garnish
Pumpkin Seeds for garnish
Cilantro for garnish

Pulse the chick peas, olive oil, tahini, lemon juice, lime juice, garlic, and cilantro in a food processor until smooth, about 2 minutes. Add salt and pepper. Add the cumin and avocados and pulse until smooth and creamy, usually about 1-2 minutes.

Serve topped with more olive oil if desired and sprinkle with cilantro, pumpkin seeds, and saffron flakes