Name: Lemon & Coriander Hummus Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 x 400g cans chickpeas in water, drained; 2 fat garlic cloves, roughly chopped; 3 tbsp Greek yogurt; 3 tbsp tahini paste; 3 tbsp extra-virgin olive oil, plus extra for drizzling; Zest and juice of 2 lemons; 20g pack coriander

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Introduction

This refreshing Lemon & Coriander Hummus is a bright twist on the classic dip, perfect for adding a zesty kick to your snacks or meals. Smooth and creamy with a fresh herbal note, it’s easy to prepare and always a crowd-pleaser.

The image shows two small white containers stacked, filled with a thick, creamy green dip that looks smooth with bits of herbs; next to it, a white cup holds fresh vegetable sticks arranged vertically, including bright red bell pepper strips, orange carrot sticks, and green cucumber sticks with a fresh, crisp texture. The items rest on a green cloth with white polka dots, placed on a white marbled surface. In the background, there is a tall, beige drink container partly visible, all lit with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 x 400g cans chickpeas in water, drained
2 fat garlic cloves, roughly chopped
3 tbsp Greek yogurt
3 tbsp tahini paste
3 tbsp extra-virgin olive oil, plus extra for drizzling
Zest and juice of 2 lemons
20g pack coriander

Instructions

Step 1: Place the drained chickpeas, garlic, Greek yogurt, tahini paste, olive oil, lemon zest, and lemon juice into a food processor. Blend until you have a fairly smooth mixture, stopping to scrape down the sides if needed.
Step 2: Season the hummus generously with salt and pepper. Add the coriander and pulse a few times until it is roughly chopped and incorporated.
Step 3: Spoon the hummus into a serving bowl, drizzle with extra olive oil, and serve immediately with fresh vegetables, pita bread, or crackers.

Tips & Variations

For a nuttier flavor, toast the coriander lightly before adding it to the hummus.
If you prefer a smoother texture, blend the chickpeas a little longer until silky.
Swap coriander for parsley or mint for a different fresh herbal twist.
Add a pinch of cumin or smoked paprika for extra warmth and depth.

Storage

Store the hummus in an airtight container in the refrigerator for up to 3 days. Before serving again, stir well and drizzle with a little more olive oil. Enjoy chilled or at room temperature.

How to Serve

The image shows a clear container with two layers of creamy, light green dip with small green bits, topped with a drizzle of oil, placed on a green fabric with white dots. Next to it, there is a white cup holding tall, thin sticks of red bell pepper, orange carrot, and green cucumber, all standing upright. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you will need to soak and cook dried chickpeas until tender before making the hummus. This can take a few hours, so plan ahead.

Is tahini paste necessary for this recipe?

Tahini adds a creamy texture and distinctive nutty flavor but can be omitted if unavailable. You might want to increase the Greek yogurt slightly to maintain creaminess.