Soak the chickpeas in cold water overnight. Cook the chickpeas in a pot with boiling water over medium heat for 40 minutes, until they are soft.
Put the chickpeas, lemon juice, oil, sesame, and garlic in a food processor.
Process for 2-3 minutes until soft and smooth. Correct seasoning with salt and pepper.
Add the avocados to the processor and process again until creamy.
Stir fry the shrimps in a hot pan with olive oil and one garlic clove. Season with salt and pepper.
Assembly: Put a generous spoonful of avocado hummus on a Chinese spoon and place a shrimp and two blackberries over it.
