Boil 250 grams of fresh or frozen peas in a pot of water for 5-7 minutes until they are tender. Drain the peas and let them cool down.
In a blender or food processor, add the cooked peas, 1 ripe avocado (peeled and pitted), 2 tablespoons of tahini, juice of 1 lemon, 2 cloves of garlic (minced), 1/2 teaspoon of cumin powder, salt, and pepper to taste.
Blend the mixture until smooth and creamy. If the hummus is too thick, add 1-2 tablespoons of water or olive oil to achieve the desired consistency.
Transfer the hummus to a serving bowl and drizzle with 1 tablespoon of olive oil. Garnish with a sprinkle of red chili flakes or paprika and a few fresh coriander leaves.
Serve the pea and avocado hummus with pita bread, crackers, or vegetable sticks.