For the hummus, wash the chickpeas, putting a few chickpeas aside for decoration. Peel garlic, cut avocado in half and remove core and skin. Remove the rough stalks of the parsley leaves.
Put the juice of one lemon, olive oil, garlic and salt in a blender and blend until smooth. Also mix in the tahini and icecold water. Now add baby spinach and parsley and mix again.
Add chickpeas, avocado and spices (pepper, cumin) and mix for about three minutes until the hummus has reached a creamy-fine consistency (*). Season to taste with chili, paprika powder and if necessary again salt, pepper and lemon juice. If the hummus is too thick, just add some cold water.
Serve the hummus in a bowl. Drizzle with olive oil and garnish with chickpeas, sesame and paprika powder. The hummus can be kept in an airtight container in the refrigerator for about 5 days.(*) A powerful blender or food processor is best. However, with a little patience you can prepare hummus with any conventional blender.