Follow these steps carefully to assemble your delicious Chickpea Guacamole Cups:

Part 1: Bake the Wonton Cups

1. Preheat Oven & Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin (or two if making all 24 at once) with cooking spray or a little olive oil.
2. Shape the Cups: Gently press one wonton wrapper into each muffin cup. Push it down towards the bottom and carefully fold or pleat the corners as needed so it lines the cup shape. Don’t worry if the corners stick up a bit; they get extra crispy.
3. Oil and Season: Using a pastry brush, lightly brush the inside and edges of each wonton wrapper with olive oil or avocado oil. This helps them achieve that beautiful golden colour and crisp texture. Sprinkle the insides evenly with the 1/4 teaspoon of salt.
4. Bake: Place the muffin tin(s) in the preheated oven. Bake for 8-12 minutes, or until the edges are golden brown and the wrappers are crisp. Keep a close eye on them during the last few minutes, as they can brown quickly.
5. Cool: Once baked, carefully remove the muffin tin from the oven. Let the wonton cups cool in the tin for a few minutes until they are firm enough to handle. Then, gently lift them out and transfer them to a wire rack to cool completely. This step is crucial – filling hot cups will make them soggy.

Part 2: Prepare the Chickpea Guacamole

1. Mash Chickpeas: Place the rinsed and drained chickpeas in a medium-sized bowl. Using a fork or a potato masher, mash the chickpeas until they are mostly broken down but still retain some texture. You don’t want a perfectly smooth purée; some chunkiness is desirable. Aim for about half to three-quarters mashed.
2. Prepare Avocados: Halve the ripe avocados, remove the pits, and scoop the flesh into the bowl with the mashed chickpeas.
3. Mash Avocados: Mash the avocado flesh using the same fork or potato masher. You can mash it to your desired consistency – some prefer it chunkier, others smoother. Be careful not to over-mash it into a paste.
4. Combine Ingredients: Add the fresh lime juice, finely minced red onion, chopped cilantro, minced jalapeño (if using), minced garlic, ground cumin, 1/2 teaspoon salt, and freshly ground black pepper to the bowl with the mashed chickpeas and avocado.
5. Mix Gently: Gently fold and stir all the ingredients together until just combined. Avoid vigorous mixing, which can make the guacamole turn brown faster and lose its texture.
6. Taste and Adjust: Taste the chickpea guacamole and adjust seasonings as needed. You might want more lime juice for brightness, more salt for flavour, or more jalapeño for heat.

Part 3: Assemble the Cups

1. Fill the Cups: Once the wonton cups are completely cool and the chickpea guacamole is ready, spoon the guacamole mixture generously into each crispy cup. Do this just before serving to ensure the cups stay as crisp as possible.
2. Garnish: If desired, garnish the filled cups with a sprinkle of paprika or chili powder, a small sprig of fresh cilantro, a tiny dice of tomato, or a single whole chickpea for presentation.
3. Serve Immediately: Arrange the Chickpea Guacamole Cups on a platter and serve immediately for the best texture and flavour experience. Enjoy the delightful crunch and creamy filling!