Coriander houmous

Name: Coriander houmous
Yield: Serves 4
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

Published: 30 Sep 10
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
Ready in 10 minutes

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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

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.

Recipe from October 2010 Issue

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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Coriander houmous

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