Makes 2 cups.
1 bunch asparagus
2 Tablespoons avocado oil
1 Meyer lemon
1/2 teaspoon black pepper
1/2 teaspoon salt
1 can chickpeas
2 garlic cloves
1/2 an avocado
*Preheat the oven to 400 degrees.
*Clean and chop the white ends from the asparagus. Snap in half and toss with 1 Tablespoon avocado oil, the juice from 1/2 a lemon, 1/4 teaspoon black pepper, and 1/4 teaspoon salt.
*Roast asparagus for 10 minutes. While the asparagus are roasting, drain and rinse chickpeas.
*Let asparagus cool for ~15 minutes.
*Add roasted asparagus, chickpeas, 1 Tablespoon avocado oil, 1/4 teaspoon black pepper, 1/4 teaspoon salt, and 2 garlic cloves to a food processor. Process for ~20 seconds.
*Add the avocado and juice from the other lemon half. Continue processing until smooth.
*Refrigerate for 1 hour before serving.