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.
1 Tbsp Cumin Seeds
3 Tbsp fresh Lemon Juice
¾ tsp Sea Salt
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