2 cups chickpeas, strained & rinsed1 avocado, skinned, pitted & chopped¼ cup parmesan cheese, shredded¼ cup fresh parsley stems removed4 tablespoons lime juice2 teaspoons garlic, minced1 teaspoon ginger, minced½ teaspoon salt¼ teaspoon white pepper½ cup sunflower oil

Combine all ingredients except sunflower oil in the food processor and pulse until chopped.

Turn processor to high speed and add oil while running. Blend until smooth

Adjust salt and pepper volumes according to taste.

Serve at room temperature with tortilla chips, toasted pita wedges or vegetable crudité.

Makes approx. 2½ cups