Begin by draining and thoroughly rinsing the chickpeas to remove any excess salt and starch. Place them into a food processor and pulse until they are coarsely chopped, ensuring a slightly textured consistency.

Add the onion powder, cayenne pepper, tahini, cumin, and lime juice to the chopped chickpeas in the food processor. Season with salt and black pepper according to your taste preference. Pulse the mixture a few times until the ingredients are well combined, creating a cohesive, flavorful base.

Transfer the chickpea blend to a large mixing bowl. Add the avocados, chopped cilantro, and minced jalapeño. Using a fork, gently mash the avocado while stirring all the ingredients together. Continue to mix until the desired consistency is achieved, either smooth or slightly chunky.

Sample the mixture and adjust the seasoning if needed. You may add more salt, pepper, or lime juice to balance the flavors or increase the spiciness with additional cayenne or jalapeño if preferred.

Spoon the dip into a serving bowl. Serve immediately with tortilla chips, toasted pita, or fresh vegetables, or refrigerate for an hour to allow the flavors to meld.