- 1 teaspoon coriander seeds
- 1 cup cooked chickpeas – drained
- 2 tablespoons tahini
- 3 tablespoons lime juice
- 1 tablespoon avocado oil (or extra virgin olive oil)
- 1 garlic clove – skinned and halved
- 3/4 teaspoon sea salt
- 1/8 teaspoon ground cayenne
- 1/4 cup reserved cooking water from the chickpeas or spring water
- 2 ripe avocados
- 1 tablespoon finely chopped cilantro
- avocado oil (or extra virgin olive oil) for drizzling
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 warm pitas and/or crudités.
Cook’s note: The hummus can be refrigerated for up to 2 days only, after which the avocados will start to oxidize and turn brown.