Drain and rinse the garbanzo beans thoroughly, then roughly chop the cilantro leaves. Mince the garlic cloves finely and dice the jalapeño after seeding it. Zest the lemon and juice both the lemon and lime into separate small bowls. Pit and scoop the avocado into a bowl. Having everything prepped before blending ensures you can work efficiently and prevents the food processor from running too long, which can warm the mixture and affect the final texture.

Add the drained garbanzo beans, cilantro, minced garlic, avocado, tahini, cumin, and smoked paprika to a food processor. Pulse and blend for 2-3 minutes until the mixture reaches a smooth, creamy consistency. I like to blend this without the citrus juices first, then add them gradually because the acid can sometimes cause the mixture to seize if added too early.

Pour the lemon juice, lime juice, and lemon zest into the food processor and blend for another 30-45 seconds until fully incorporated. Transfer the mixture to a serving bowl and stir in the extra virgin olive oil until evenly distributed. Taste the hummus and season with sea salt and freshly ground black pepper, adjusting to your preference. I find folding in the olive oil by hand after blending helps maintain a better texture than blending it all together.

Fold the finely diced jalapeño into the guacamole hummus to add a fresh spicy bite and textural element. Transfer to a serving dish, drizzle with a little extra olive oil if desired, and serve immediately with tortilla chips, pita chips, or fresh vegetables for dipping.