Coriander houmous

  • Effort icon Easy
  • October 2010
Coriander houmous
  • Effort icon Easy
  • October 2010
  • Serves icon Serves 4
  • Time icon Ready in 10 minutes

To serve as a snack or a starter, this coriander houmous recipe makes a refreshing alternative.

    Nutrition: per serving

    Calories
    327kcals
    Fat
    27.2g (3.8g saturated)
    Protein
    8.1g
    Carbohydrates
    13.4g (0.6g sugar)
    Salt
    0.5g
    Calories
    327kcals
    Fat
    27.2g (3.8g saturated)
    Protein
    8.1g
    Carbohydrates
    13.4g (0.6g sugar)
    Salt
    0.5g
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    Ingredients

    • 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

    Method

    1. 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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