Coriander houmous

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.

Coriander houmous

Check out all our homemade houmous recipes.

  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

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

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
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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.

Nutrition

Nutrition: per serving
Calories
327kcals
Fat
27.2g (3.8g saturated)
Protein
8.1g
Carbohydrates
13.4g (0.6g sugar)
Salt
0.5g

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