To remove the avocado skin: Cut into the avocado lengthwise until you hit the pit. Rotate the knife around the entire pit until you have two halves. Carefully hit the pit with the knife until it punctures it. Turn the knife to pop out the pit. Push a spoon between the avocado and the skin and carve the avocado out of its skin. Discard the skin.
Chop avocados into 1/2 inch cubes. Set aside.
Add the can of chickpeas with the liquid to a food processor or blender. Blend until smooth.
Add the avocado, black pepper, and garlic powder to the food processor or blender.
Blend until smooth and well incorporated.
Notes:
How to serve
With sliced bell peppers, cucumbers, carrots, or whole-grain flatbread