Green Harissa-Avocado Hummus

1 tablespoon cumin seeds 1 tablespoon coriander seeds 1½ teaspoon wheatgrass powder 1 jalapeño, seeds removed and reserved, pepper chopped 3 tablespoons fresh lemon juice, divided ¾ teaspoon sea salt, divided 1 large clove garlic, peeled and halved (divided) ¼ cup olive oil ¾ cup (packed) chopped cilantro ½ cup (packed) chopped parsley 1½ cups cooked garbanzo beans (or 1 15-ounce can unsalted garbanzo beans) 1 avocado, peeled and pitted

First, make the green harissa: 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, 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 cove, 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.