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Lemon & coriander houmous

Houmous is so easy to make and beats shop-bought every time. Try it with vegetable crudités in your packed lunch

  • Prep: 5 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 179
  • Carbohydrates 13
  • Saturated Fat 2
  • Sugar 1
  • Protein 7
  • Fat 11
  • Fibre 6
  • Salt 0.12

Nutrition per serving

  • Calories 179
  • Carbohydrates 13
  • Saturated Fat 2
  • Sugar 1
  • Protein 7
  • Fat 11
  • Fibre 6
  • Salt 0.12

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
  • zest and juice 2 lemons
  • 20g pack coriander

Method

  1. Put everything but the coriander into a food processor, then whizz to a fairly smooth mix. Scrape down the sides of the processor if you need to.

  2. Season the houmous generously, then add the coriander and pulse until roughly chopped. Spoon into a serving bowl, drizzle with olive oil, then serve.

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