With thanks and due credit to
Amy, whose recipe I tweaked and adapted (I know she doesn't mind that I tweaked and adapted, as that's how she cooks too!) My preference is for lemon and coriander hummous, so that's what this recipe makes, though you can leave out the lemon juice and coriander if you wish.
Makes: About a jamjar full
Takes: 5 minutes
Ingredients
400g tin of chickpeas
1 lemon
2 tbsp tahini
1 tsp garlic paste (or 1 clove garlic, finely chopped)
1 small handful of fresh coriander leaves
Salt and pepper
Method
- Drain the chickpeas and finely grate the lemon rind and squeeze out the juice.
- Place all the ingredients into a bowl or jug and blitz to the desired consistency with a handheld stick blender.
A jug blender would be fine, but pulse for just a few seconds at a time to keep an eye on the consistency. If you don't have either, mash the chickpeas and chop the coriander before thoroughly mixing all the ingredients together.
