In which I create guacummus (or hummamole?)

My friend, Janice, was snowbirding down to Florida for most of January, and she just got home yesterday. So she invited a few friends around to have dinner together tonight before the onslaught of spring semester hits us smack in the face come Monday. Of course, I asked what I could bring, and of course, she pretty much had everything covered as she always does, but I thought I might at least bring a little appetizer--nothing too difficult or fancy (I wanted a lazy last weekend before heading back to school).

I recently had a chat with a high school friend about hummus and all the different varieties one might make. This made me crave hummus, and it also compelled me to make a slightly more adventurous variety. As it happens, I had some perfectly ripe avocados looking at me on the counter, so I decided to invent...drumroll, please...GUACUMMUS (or is it hummamole?)! Ok, a quick perusal of the interwebs tells me that I probably didn't invent avocado hummus, but I'd like to think I may have perfected it with the following recipe.

Guacummus (Avocado Hummus)

1 ripe avocado, peeled and pitted
1 (15 oz.) can of chickpeas, drained
1/4 medium to large onion, roughly chopped
2-3 cloves garlic, peeled and smashed
1 tablespoon tahini
2 tablespoons olive oil
1/2 lime, juiced
1 lemon, juiced
1 teaspoon cumin
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper
squirt or two of sriracha (or hot sauce or a few pickled jalapeno slices)
1 tablespoon water, if needed

Blend all this in the food processor, adding a little water to achieve the right consistency. Then throw in a small handful of cilantro leaves and pulse a few more times.