Lemon and coriander houmous

Prep: 5 mins
Lemon and coriander houmous

2 x 400g chickpeas in water, drained

2 fat garlic cloves, roughly chopped

3 tbsp Greek yoghurt

3 tbsp tahini paste

3 tbsp extra virgin olive oil

Zest and juice of 2 lemons

20g coriander

Tip everything excluding the coriander into a food processor, then blitz to a fairly smooth paste. 

Season with salt and pepper generously, then add the coriander and pulse until mixed. Drizzle with a little olive oil and transfer into a container with a lid. Serve with vegetable crudités or pita chips.

Serves
4-6

Preparation Time
5 minutes

Main ingredients
Vegetables

Recipe Type
Dinner, Party Food, Budget, Dressings & Sauces, Easy, Entertaining, Healthy, Kids Food, Lunch Box, Snacks, Tapas, Low Calorie

Special Info
Gluten free, Vegetarian, Pregnant Mums

Level of Difficulty
Easy

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