- October 2010
- 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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