Homemade Lemon and Coriander Hummus
Bosh it all in, give it a whizz up in the food processor and you have perfect, interesting flavoured hummus for a fraction of the price in the shops! I love a good snack but weirdly its snack food that most often eats into your foodie budget, so this is a great way to use up any herbs, spices and various other ingredients you have for an economical treat.
Lemon and coriander is one of my favourites. Tahini can be a little bitter and sometimes too rich on its own so the lemon really cuts through for a cleaner flavour, while the coriander gives a fragrant edge so this can hold it’s own against richer meats and stronger flavours in a meal. Next on my list has to be beetroot hummus though! That vibrant red colour is amazing but I’m saving that for summer, we’re still on the winter foods here in England and that isn’t set to change for a while!
So play about with this recipe, that way the result can be used for pretty much anything, from a salad or toast topping, pizzas, dips, sandwiches, even a topping for grilled chicken!
- 1 can chickpeas
- 1 tbsp lemon juice
- Zest 1/2 lemon
- 2.5 tbsp tahini
- 2 garlic cloves
- 2 tbsp lighter olive oil
- 1 generous handful of chopped, fresh coriander
- 1/2 tsp salt
- Pinch of black pepper
First, drain your chickpeas and give them a quick wash with cold water as the can water can be a little bitter. Some recipes call for adding all the ingredients in a specific order, but that doesn’t seem to make a difference to me, so I throw them all in, except for the flavouring ingredients and the seasoning such as the lemon juice, zest and coriander. Add all the base ingredients in and turn the processor up to high for about a minute. This whips up the chickpeas to give a lighter creamy texture.
Once combined, give the base mixture a taste. If you want to change anything, add a little bit of summat to make it exactly how you like it, before adding the punchy flavour.
Add in your flavour! Whizz for about 10 seconds to incorporate but not completely paste this part so flecks can still be seen. Taste again before adding the final seasoning, invariably you’ll want to add a little salt and pepper but depends on your taste.
Transfer to a pretty bowl and top with a little extra olive oil, salt, pepper and sesame seeds. Refrigerate for a few days in the fridge or devour immediately!