Description
A bright and zesty Lemon & Coriander Hummus combining creamy chickpeas, fresh lemon juice and zest, garlic, tahini, and Greek yogurt, finished with fragrant coriander and a drizzle of extra virgin olive oil. This flavorful dip is perfect as a healthy snack or appetizer.
Ingredients
Scale
Hummus Base
- 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
Herbs
- 20g pack coriander
Instructions
- Prepare Ingredients: Drain the chickpeas thoroughly and roughly chop the garlic cloves to prepare for blending.
- Blend Base: Place the chickpeas, garlic, Greek yogurt, tahini paste, extra virgin olive oil, and the zest and juice of the lemons into a food processor. Blend until you achieve a fairly smooth mixture, scraping down the sides as needed to ensure even blending.
- Season and Add Coriander: Season the hummus generously with salt and pepper to taste. Add the coriander leaves to the food processor and pulse a few times until they are roughly chopped and incorporated into the hummus, maintaining some texture.
- Serve: Spoon the hummus into a serving bowl, then drizzle with extra virgin olive oil. Serve immediately as a dip with fresh vegetables, pita bread, or your favorite accompaniments.
Notes
- For a smoother consistency, blend the hummus longer or add a bit of water or olive oil.
- You can substitute Greek yogurt with a vegan alternative to make it dairy-free.
- Adjust lemon juice and garlic to your taste preference for more tang or pungency.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
Keywords: lemon coriander hummus, hummus recipe, Mediterranean dip, chickpea dip, tahini hummus
