Preheat oven to 400 degrees F. In a food processor, pulse together garbanzo beans, basil, and garlic cloves with a pinch of salt and pepper. Add the avocado, lemon juice, 2 tbsp. olive oil and water. Puree until very smooth and creamy.
Remove the hummus and drizzle with olive oil and toasted pine nuts.
Stack the tortillas and slice in 1/2. Stack those together and slice into 4 wedges. Remove and place on baking sheets in a single layer.
Lightly spray with coconut oil or olive oil and sprinkle with ground pepper and parmesan cheese.
Toast for 7-8 minutes until golden brown. Remove and serve with avocado pesto hummus.