Place chickpeas in a bowl of water and rub them together to peel the skin (optional step, but helps create a creamy texture).

Drain the garbanzo beans and transfer them to a food processor. Blend them alone until they become powder-like, scraping down the sides as needed.

While the food processor is running, add the ice cubes, lemon juice, tahini, garlic clove and salt, and blend for about 5 minutes until smooth.

Finally, add the avocados and cilantro and blend until smooth and creamy. Taste and adjust as needed by adding more lemon juice or salt.

Spoon the hummus onto a plate or bowl, and spread the hummus with the back of a spoon. Garnish with

Drizzle with olive oil, and garnish with cilantro and jalapeño peppers, if desired. Serve cold or at room temperature.