Lemon and Coriander Hummus

Ready in 5 minutes, this hummus is really fresh and fragrant. I have been quite light handed on the raw garlic in this recipe, so if you’re a big garlic fan and enjoy its pungency, add another clove or two until it tastes right to you.

Fresh hummus stores much better than store-bought varieties, just pop it in the fridge or freezer.

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Lemon and Coriander Hummus

  • 1 tin of chickpeas (400 g) drained and rinsed
  • 2 teaspoons tahini paste
  • 1 tablespoon water
  • 3 tablespoons olive oil
  • Juice of 1½ lemons
  • 1 small clove of garlic
  • 1 large handful of fresh coriander leaves (cilantro)
  • Salt and pepper to season

Blend all of the ingredients together in a food processor. Taste to make sure it’s balanced – add more salt or lemon if needed, and add another tablespoon of water if the mixture seems dry.

Store in a sealed container in the fridge, or freezer.

 

Tag @thecorkfork on Instagram to show me your hummus creations!

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