Avocado hummus & Coriander seeds.

Here is something different : If you love crushed coriander seeds as much as I do then this avocado hummus is for you…adulterated from huffingtonpost.

You need to make 2 cups:

For the coriander
1 teaspoon coriander seeds
For the hummus
1 cup can chickpeas – drained
2 tablespoons Tahini
3 tablespoons lime juice
1 tablespoon avocado oil or extra virgin olive oil
1 to 2 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 coriander

•    Pull on Balenciaga stirrup pants and jewel heels.
•    Grab a wine and guzzle.
•    Heat a small heavy-bottomed – like yourself- frying pan over medium-high heat.
•     Add the coriander seeds and cook until they turn a darker shade (like Tom Ford’s latest movie)  and are fragrant — about 2 minutes — shaking the pan continuously as you do your piggy bank 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 as crème de la Mer , 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.
•    Pour another wine.
•    Transfer to a serving dish.
•    Drizzle with a little avocado or olive oil and accessorise with the ground coriander and lovely fresh coriander leaves.
•    Serve with warm pitas and/or crudités.
•    And wine.  Hic.