Avocado Hummus

1 (15-ounces) can garbanzo beans, drained
2 ripe avocados, peeled, seeded and cut into big chunks
1/4 cup tahini
3 tablespoons extra virgin olive oil
1/4 cup lemon juice, freshly squeezed
2 tablespoons cilantro, chopped (or use about half of a bunch or less)
2 tablespoons water (plus more if needed)
Salt and ground black pepper to taste

Combine all the ingredients in the bowl of a food processor.
Process until the mixture is smooth and creamy.
You may need to add extra water (one tablespoon at the time) to reach the proper consistency (creamy/dip).
Adjust seasoning to taste.
Spoon the hummus into a serving bowl and serve.