To make each hummus, empty canned chickpeas into a microwave-safe bowl with their liquid. Add garlic and microwave for 3 minutes. Drain chickpeas and reserve liquid. Pour chickpeas, 1/2 cup reserved liquid and remaining ingredients except the olive oil into a food processor. Turn on and stream in olive oil until smooth.
To make avocado salad bowls, spoon 1 tablespoon of hummus into each avocado half and garnish with desired sprouts, seeds, spices, flowers and herbs.