Serves: 6
Quick home-made hummus for coriander lovers. It looks great and tastes even better! Excellent with vegetable with crudites or as a spread on a nice slice of bread. It beats the shop-bought varieties by a mile!
If using dry chickpeas - 100 g dry chickpeas = 250 g boiled.
1 can of chickpeas, opt for salt-free - drain but keep the water
1 garlic clove, chopped
1 tsp cumin seeds, toasted and ground
1 tsp coriander seeds, toasted and ground
1 lime, zest and juice
3 Tbsp tahini paste
2 Tbsp extra-virgin olive oil
2 handfuls of fresh coriander, roughly chopped
salt and black pepper, to taste
1. Put all the ingredients but coriander in a food processor (or a bowl if using a hand blender) and whizz to create a smooth mix. Add some of the chickpea water, about 1 Tbsp at a time.
2. Add the coriander and whizz some more.
3. The amount of chickpea water you add depends on how thick you want it to be: for a spread you would all less than for serving with crudites.
4. Enjoy!!