Heat ¼ cup oil in a saucepan over medium heat. Add Shallots and cook until softened, about 8 minutes.

Add garlic, and cook, stirring, 2 minutes.

Add chickpeas, and cook 3 minutes; remove from heat; let cool 15 minutes.

Add chickpea mixture, mint, parsley, lemon juice, and salt to a food processor, season with pepper, and puree. With machine running, add remaining ¼ cup oil in a slow, steady stream, mixing until emulsified.

Transfer to a serving bowl, and drizzle with oil to serve as a dip, or Serve as a stuffing in Avocado halves.