In a food processor, pour in the tahini and fresh squeezed lemon and lime juice. Blend on high for 30 seconds, scrape down the sides, then blend again for 30 more seconds, until smooth.

Next add the olive oil, cilantro, parsley, garlic, jalapeno, and salt & pepper. Blend on high for 30 seconds. Add the drained chickpeas and avocado then blend for another 30 seconds, scrape down the sides, then blend again for 30 more seconds. At this point the hummus should be smooth and creamy. If it’s still too thick, add one teaspoon of water at a time and keep blending until desired texture is reached. Top with smoked paprika and serve with fresh veggies and tortilla chips. Store leftovers in an airtight container for up to two days.