- October 2010
- Serves 4
- Ready in 10 minutes
Try coriander houmous for a zesty twist on the classic dip recipe. This versatile vegan houmous is perfect for spreading in sandwiches, serving with crudites or as part of a mezze platter.
Check out all our homemade houmous recipes.
- 27.2g (3.8g saturated)
- 13.4g (0.6g sugar)
- 400g tin chickpeas, drained and rinsed
- 3 tbsp tahini
- Bunch of fresh coriander, roughly chopped
- 1 garlic clove, crushed
- Finely grated zest and juice of 1 lemon
- 100ml olive oil
- In a food processor, whizz the chickpeas, tahini, coriander, garlic and lemon zest and juice to a coarse mix. With the food processor still running, slowly pour in the olive oil until a smooth, thick paste is formed, then season. If the houmous is too thick, add a little water to loosen. Spoon into a bowl and serve with toasted flatbreads for dipping.
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