Lemon and coriander houmous
Prep:
5 mins
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
