If you are using the canned chickpeas, just remove them from the can and drain them. If you are using dried chickpeas, cook them around 40 minutes, drain them and reserve a bit of cooking water which you might need later to dilute the hummus.
Peel the avocados. Add chickpeas, avocados and all the other ingredients to the food processor and blend them until smooth and creamy. If you used the boiled chickpeas add a few spoons of cooking water to thin the hummus as desired.
Serve the avocado hummus to the bowl and drizzle some extra virgin olive oil on top. Enjoy it as a dip with pita bread or tortilla chips or as a delicious spread on a toast.