Bring 2 cups water to a boil in a small saucepan. Add garlic; cook 1 minute. Remove garlic; cool. Discard cooking liquid. Blanching the garlic takes out some of the bite, and allows for a much more versatile sauce. It'll be more even in texture, too.
In a mini food processor (a must have, or you'll need to scale up the recipe to fit your device), combine the 3 tablespoons water, garlic, Mad X, avocado, and salt.
Process on high speed, scraping down the sides periodically, until the mixture is uniform and smooth.
Before adding the olive oil, be sure that the mixture is scraped down fully and that the mixture is sufficiently mounded near the center of the blade to catch.
While the blade is running, drizzle in the olive oil until the mixture is fully uniform, with no oil pockets visible.
Transfer to a small plastic or glass container, cover, and refrigerate until ready to use.