Best Hummus Ever!

This recipe is seriously awesome, and while my good friend, Bryanski Stolichniov, deserves most of the praise, credit totally goes to me for my awesome (and much needed) additions to spice it up.

The original recipe was just called "Hummus." BORING!

The new recipe is called "Tomato and Avocado Hummus." YUM!

Ingredients:

• 2 cans garbanzo beans/chickpeas
• 1/3 cup tahini
• 1/8 cup lemon juice
• 1 tsp salt
• A few grinds of freshly ground black pepper
  
• 1/2 tsp paprika
• 4 to 6 cloves of garlic (more, IMO, is always better)
• 1 Tbsp olive oil
• 2 Tbsp parsley (fresh or dried)
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1 can (12 or 14oz) unseasoned diced tomatoes
• 2 small (ripe) avocados

Directions:

1. Cut the avocados in half, length-wise and twist apart. Slam your knife blade (carefully) into the avocado pit (of whichever half held onto it) and twist to remove it.
2. Using a spoon, scoop the avocado out of each half and into a food processor.
3. Add garlic to food processor.
4. Blend for a few pulses, until the garlic is minced and the avocado is broken up.
5. Add chickpeas and diced tomatoes (juice and all) to the food processor.
6. A few more pulses.
7. Add remaining ingredients, and blend until very smooth.
8. Refrigerate for an hour or two if you want it to thicken.
9. Say a prayer.
10. Eat and enjoy.

Notes:
This hummus is excellent with so many things. I've made sandwiches using toasted bread, hummus, and cucumber -- add a few slices of fresh avocado and some tomato slices and it's even better.

I've also put this hummus on burgers, and that is quite good as well.

And of course, you can't go wrong with good old pita bread.

Comments welcome.