Recipe reprinted with permission from FULL BELLY © 2014 Tara Mataraza Desmond, Running Press, a member of the Perseus Books Group.
1. Put the chickpeas and garlic in a food processor and pulse about fifteen times, or until both are well pulverized. Add the avocado, cilantro, lime juice, salt, and 2 tablespoons water and pulse again fifteen to twenty times, or until the guacamole is as textured or smooth as you like it.
2. Serve immediately or cover tightly with plastic wrap or store in an airtight container and refrigerate for up to 3 days.