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Lemon & coriander houmous recipe

coriander houmous

Prep: 5 mins
Skill level Easy
Serves 6

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


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


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.

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

Recipe from Good Food magazine, July 2010

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