Super delicious, incredibly healthy and easy to make.
Hummus has been a staple of the Middle Eastern diet for centuries, but it’s not until the end of the 1900s that it made its mark in the United States. Today, just about every household in America consumes hummus, whether made at home or store-bought. Of course, it’s no surprise that the famous dip has become so popular: it’s super delicious, incredibly healthy and easy to make.
What I love the most about hummus, aside from its signature flavor, is its texture: so deliciously smooth… And this version of hummus, made with ripe avocados, is the creamiest hummus ever!
Fruity avocado oil seals the deal!
As a last touch, the hummus is drizzled with a deliciously fruity avocado oil. So here’s to hummus… in all its flavors!
Avocado hummus with toasted coriander and avocado oil
makes 2 cups or serves 4
active time: 15 min
For the coriander
- 1 teaspoon coriander seeds
For the hummus
- 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
For the garnishes
- 1 tablespoon finely chopped cilantro
- avocado oil (or extra virgin olive oil) for drizzling
- Step 1: 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.
- Step 2: 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.
Pingback: Avocado Hummus With Toasted Coriander And Avocado Oil recipes – Plugin Test Blog
Pingback: Avocado Hummus With Toasted Coriander And Avocado Oil recipes Recipes | MCen.fun
Pingback: Avocado Hummus With Toasted Coriander And Avocado Oil recipes – freshmealsrecipes.com
Pingback: Avocado Hummus With Toasted Coriander And Avocado Oil recipes – Food Recipe
I love this hummus!!
Renee .. Viviane this recipe is scrumptious! A delightful appetizer for this early spring weekend. Thank you!
Thank you so much for your note, Renée! I am delighted this recipe caught your eye… Enjoy!
Pingback: Open-face avocado hummus sandwich | Food & Style
I’ve been on a hummus kick lately and this looks absolutely amazing! Would love to serve this for a Thanksgiving appetizer. Yum!!
Pingback: Open-faced Avocado Hummus Sandwich With Pickled Shallots and Baby Spinach | Blogging With Mikey
This is a fusion of hummus and guacamole that I absolutely love!! The avocado oil was a very nice touch! Fabulous use of it in this open-faced sandwich Viviane.
Pingback: Open-face avocado hummus sandwich with pickled shallots & baby spinach — food & style
I love to mix beans and avocado when making dips. Yours looks really super with avocado oil.