Avocado Hummus with Salsa Verde

1: Rinse the garbanzo beans and add them to a medium-sized saucepan along with the baking soda.

2: Fill the pot with water until the garbanzo beans are covered by 2 inches.

3: Bring to a boil over medium-high heat, then reduce the heat to medium-low and cook for 20 minutes.

4: Strain the water and set the beans aside to cool slightly.

5: To make the salsa verde, combine the pistachios, lemon zest, chives, and parsley in a bowl with 1 tablespoon of olive oil and mix well.

6: To make the hummus, add tahini, lemon juice, and ice to a food processor or high-powered blender and process until smooth and light in color.

7: Add the garbanzo beans, avocado, and salt to the food processor and continue blending until smooth and airy, scraping down the sides as needed.

8: Transfer the hummus to a serving dish and top with the salsa verde and sesame seeds.

9: Finish with a drizzle of olive oil and serve with crackers, flatbread, or vegetables.