Step 1

Preheat oven to 400°F. In a food processor, pulse together garbanzo beans, basil, and garlic cloves with a pinch of salt and pepper. Add the avocado, lemon juice, 2 tbsp olive oil and water. Puree until very smooth and creamy.

Step 2

Remove the hummus and drizzle with olive oil and toasted pine nuts.

Step 3 Stack the tortillas and slice in ½. Stack those together and slice into 4 wedges. Remove and place on baking sheets in a single layer.

Step 4

Lightly spray with coconut oil or olive oil and sprinkle with ground pepper and parmesan cheese.

Step 5

Toast for 7-8 minutes until golden brown. Remove and serve with avocado pesto hummus.