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Green Harissa-Avocado Hummus
Filled with fresh herbs and savory spices‚ this super creamy dip may just be the tastiest hummus upgrade you’ve ever had.
INGREDIENTS1 Tbsp Cumin Seeds 3 Tbsp fresh Lemon Juice ¾ tsp Sea Salt |
DIRECTIONSWarm 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 |
Filled with fresh herbs and savory spices‚ this super creamy dip may just be the tastiest hummus upgrade you’ve ever had.
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.