1. Soak dry chickpeas overnight with baking soda. Wash the chickpeas, put them in a pot covered with water, add another teaspoon of baking soda and then bring it to boil

2. After boiling, let us simmer for one hour. Then turn it off and let it cool down. Put the chickpeas in the fridge.

3. Add the tahini to the chickpeas and puree. Add the garlic and lemon juice.

4. Peel the avocado and cut it in half, removing the seed. Add it to the food processor and puree.

5. Place the avocado hummus in a bowl and top it with olive oil and paprika. Serve with pita bread.