Avocado Hummus with Toasted Coriander and Avocado Oil
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This recipe is smooth and a delightful shade of green (Saint Patrick's Day anyone?!). Scale back to one avocado instead of two if you prefer a lighter shade of green.
Source: foodandstyle.com
Easy
Fairly cheap
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Preparation time
Ingredients
For 1 Person(s)
Recipe
- 1 cup(s) cooked chickpeas - drained
- 2 tablespoon(s) Tahini
- 3 tablespoon(s) lime juice
- 1 tablespoon(s) avocado oil (or extra virgin olive oil)
- 1 clove(s) clove garlic - skinned and halved
- 3/4 teaspoon(s) sea salt
- 1/8 teaspoon(s) ground cayenne
- 1/4 cup(s) reserved cooking water from chickpeas or spring water
- 2 Piece(s) ripe avocados
- 1 tablespoon(s) finely chopped cilantro
- 1 drizzle avocado oil (or extra virgin olive oil) for drizzle
Topping
Avocado Hummus with Toasted Coriander and Avocado Oil Directions
- Heat a small heavy-bottomed frying pan over medium-high heat. Add the coriander seeds and cook until they turn a darker shade and are fragrant - about 2 minutes - shaking the pan continuously and taking care not to burn them. Transfer to a mortar, let cool and then finely grind. Set aside.
- To make the hummus - Place all the ingredients, except the avocados, in the bowl of a food processor and process until smooth, about 1 minute, scraping the sides of the bowl once. Cut the avocados in half, remove the pit and spoon the flesh into the food processor. Continue processing until the avocados are well incorporated and the mixture is very smooth, about 30 seconds. Transfer to a serving dish. Drizzle with a little avocado oil and sprinkle with the ground coriander and the cilantro. Serve with warme pitas, cracker and/or crudites.
- Cook's note: The hummus can be refrigerated for up to 2 days only, after which the avocado will start to oxidize and turn brown. Tip - save the avocado seeds and place into the hummus bowl. This will help prevent oxidation.
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