Crush the cooked chickpeas with the two cloves of garlic, the avocados, about 90 ml of extra virgin olive oil, cumin, salt and a pinch of pepper.
When we have a puree with the desired consistency add the juice of half a lime, grind again (we can play with the amount of juice depending on how acidic and consistent we want it to be), adjust the seasoning and serve in a bowl with a splash of olive oil on top.