Hummus is one of those dips that is super easy to make at home, and costs pennies compared to store bought. Coriander Hummus is packed with herby flavour, with a nice hint of Lemon as well. You can make it in minutes, but it’s best chilled for an hour before eating. If you’re saving the liquid to use as aquafaba.and you can use a bit of water in the recipe instead. This Coriander Hummus is great with vegetable sticks (carrots, peppers etc) or with flatbreads for a more substantial snack or lunch.
Our Flatbread recipe is super easy – so do give it a go!
One of our favourite Hummus recipes is Caramelised Onion Hummus if you fancy something sweeter.
- June 29, 2020
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- 400g tin of chickpeas
- Juice from 2 lemons
- 2 minced cloves of garlic
- 2 tbsp tahini
- 2 tbsp liquid from the tin of Chickpeas
- 1 tsp sea salt
- 2 tbsp Olive Oil
- 1/2 cup fresh Coriander, chopped - do use the stems as they are packed with flavour
- Step 1
- Drain the chickpeas and reserve the liquid.
- Step 2
- Throw the chickpeas, lemon juice, garlic,olive oil, tahini and sea salt and Coriander into the blender. Blend til smooth.
- Step 3
- You will have a very thick hummus at this point. I prefer mine a bit runnier so I add in 2 tbsp of liquid from the tin or some water if I’m saving the liquid to use as aquafaba and whiz it again
- Step 4
- Taste the hummus and adjust the flavourings to suit you – so add a bit more salt or lemon if you prefer.