Deviled Avocados

Ingredients

• 1 (15 oz.) can of chickpeas, rinsed and drained
• 2 teaspoons tahini
• 1 garlic clove
• 1 teaspoon ground turmeric
• 1 pinch fine sea salt to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice, or more to taste
• 2 tablespoons olive oil
• 4 avocados (about 6 oz. each), halved and pitted
• 1 teaspoon smoked or regular paprika
• 1 pinch Fleur de sel, for serving
• 1/2 cup (115g) squash (or pumpkin) seeds, toasted
• 3 tablespoons finely chopped chives

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