Avocado Hummus

1 can of chickpeas, rinsed and drained
1 avocado, peeled and pit removed
2 Tbsp lemon juice or 1 lemon squeezed
1c basil, loosely packed
1 clove garlic
1/4-1/2c water
2 tsp EVOO
1 tsp red pepper flakes
1/2 tsp cumin
1/2 tsp onion powder
Optional: 1/4 tsp pink Himalayan Salt

In a food processor or high speed blender, add all of the ingredients reserving 1/4 cup of the water.

Puree the mixture until smooth adding in more water if the hummus is too thick.

Serve hummus with veggies or pretzel thins.  May store in fridge for up to 4-5 days.