Avocado and Basil Houmous

I made this by accident. I was trying to make plain houmous, but I added too much tahini. As I had no more chickpeas I decided to add some avocado to stop the tahini being overpowering. Then I thought, as avocado tends to brown when exposed to air, I should add something green to prevent the houmous turning a murky brown. I was out of fresh spinach, so I threw in some basil leaves. It turned out really tasty. It's good spread on wholemeal bread and topped with tomato slices.

Ingredients:
1/2 tin of chickpeas
1/2 large avocado
2 tbsp olive oil
2 tbsp water
2 tsp tahini
Large sprig of basil, chopped
1 garlic clove
Salt and lemon juice, to taste

Directions:
Put the chickpeas, avocado, olive oil, water, tahini, basil and garlic in a food processor and blend until smooth. Add salt and lemon juice to taste and blend again. If the houmous is too thick blend in some more water until it reaches the desired consistency.