INGREDIENTS

1 Tbsp Cumin Seeds
1 Tbsp Coriander Seeds
1½ tsp Navitas Organics Wheatgrass Powder
1 Jalapeño, seeds removed and reserved, pepper chopped

3 Tbsp fresh Lemon Juice

¾ tsp Sea Salt
1 large clove Garlic, peeled and halved
¼ Cup Olive Oil
¾ cup (packed) chopped Cilantro
½ cup (packed) chopped Parsley
1 15-ounce can unsalted garbanzo beans
1 Avocado, peeled and pitted

DIRECTIONS

Warm a small sauté pan over medium heat. Once hot, add the cumin and coriander. Toast for 3-4 minutes or until fragrant and slightly darkened, tossing occasionally. Transfer to a food processor and grind coarsely.

Add the Wheatgrass Powder, jalapeño pepper only (not the seeds yet), 2 tablespoons lemon juice, ¼ teaspoon salt, ½ garlic clove, olive oil, cilantro, and parsley. Puree into a green paste. Taste for spice level and blend in a few additional jalapeño seeds as desired for additional heat.

Pour the green harissa into a small bowl. Leave the remnants of the harissa in the food processor, and add the garbanzo beans, avocado, 1 tablespoon lemon juice, ½ teaspoon salt, ½ garlic clove, and 1 tablespoon of prepared harissa to the machine. Blend until completely smooth. Transfer hummus to a serving bowl. Swirl in as much harissa as desired into the center of the dip.

Enjoy with vegetables and pita quarters as a snack or use as a spread for sandwiches and wraps.

Makes about 2 Cups

Submitted by Julie Morris