Lemon and Coriander Houmous Recipe

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  • Vegan
  • Vegetarian

serves:

6

Skill:

easy

Total Time:

00:05

Prep:

00:05

Cooking:

00:00

Nutrition per portion

RDA
Calories 113 kCal 6%
Fat 8g 11%
  -  Saturates 1g 5%

Hummus makes a great snack as it’s full of protein to help fill you up, but remains a low calorie recipe. This fresh and zingy version made with lemon and coriander really mixes up your usual hummus recipe and contains all the essentials for a really great dip.

While you might think it easy to just buy hummus in a shop, it’s really quick to whizz up at home and gives you the choice to mix it up with different flavours and spices you wouldn’t be able to get in shop bought hummus. Plus, you know exactly what’s going into your choice of snack.

Tahini is a paste made from ground sesame seeds and adds an extra flavour to the hummus, while the garlic and coriander also add a hit of flavour.

Chick peas are super cheap to buy and are full of protein, fibre, magnese and folate –making this hummus dip a great choice of snack if you’re trying to be healthy and get more minerals into your diet. What’s more, this dip takes just five minutes to whip up and serves six – so it’s a great one to try if you just can’t wait for a snack!

HOW TO MAKE LEMON AND CORIANDER HUMMUS

Ingredients

  • 1 x 400g tin organic chick peas, drained and rinsed
  • large bunch coriander, roughly chopped, reserving 1Tbsp to scatter
  • 2 cloves garlic, roughly chopped
  • ½tsp ground coriander
  • 2 lemons, juiced
  • 1tbsp tahini
  • 3tbsp olive oil

Method

  • In a food processor whizz all the ingredients until you have a smooth paste. Taste and season, then scatter with the remaining coriander. The houmous will keep for 3 days in a sealed container in the fridge.

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