An extra-green appetizer recipe for spring.
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.