Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a food processor bowl.

Add the garbanzo beans, cilantro, olive oil, jalapeño, tahini, lemon juice and salt to the food processor bowl. Process the ingredients for about 10-15 seconds until the mixture is smooth. Remove lid to taste and adjust salt if needed.

Refrigerate for up to 3 days, or serve immediately as part of a sandwich or wrap.