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.
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!