Lemon & coriander houmous

Lemon & coriander houmous

  • 1
  • 2
  • 3
  • 4
  • 5
(21 ratings)

Prep: 5 mins


Serves 6
Houmous is so easy to make and beats shop-bought every time. Try it with vegetable crudités in your packed lunch

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal179
  • fat11g
  • saturates2g
  • carbs13g
  • sugars1g
  • fibre6g
  • protein7g
  • salt0.12g
Save to My Good Food
Please sign in or register to save recipes.


  • 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



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 20g pack coriander

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (28)

flower1234's picture

This is my go to hummus recipe, it's so easy and tasty- and lower fat with the yoghurt! I personally leave out the coriander and just go for lemon but I guess this shows you could use the recipe as a good base for any flavours.

amr9864's picture

Followed comments from others. One can of chick peas, a half lemon, 3 tbsp. tahini, coriander and cumin seeds. One clove of garlic is probably too much.

sparkita's picture

2 stars only because of the coriander idea. If you wanna make nice hummus, use 1 can only (100 g dry chickpeas = 250 g boiled if you boil it yourself), not more than 1 lemon (and it's only if you're a big lemon fan - I always use just half) and at least 3 tbsp tahini. Tahini is essential, you can't skip it! Also, you need 5-6 tbsp water (use that from the chickpeas) in order to blend it easier and to have smoother texture.
The rest of the seasonings here I find proper, plus 1 tsp ground coriander seeds and 1 tsp ground cumin seeds.

andeck3's picture

Made this with my 8 year old son last weekend. He took it to school with some sliced up pitta bread and vegetable sticks and absolutely loves it. He's very proud of himself for making it too! Must say that it was it very nice so we're just off to the kitchen to make some more.

nicholaprocter's picture

Amazing recipe. Halved it and it lasted for 3 days in fridge and was
Enough for 3 lunches with breadsticks! Used a huge garlic clove...garlicky but tasted fantastic! Highly recommend to anyone! Even the other half said it was nice and he doesn't like houmous!
Halve the recipe if it is for lunch for one person. If its got a gathering I would go the whole quantity, maybe even half again!

dreamip's picture

Did make about 3 good batches of houmous. I think next time I'll put in just the one lemon, I don't know if the lemons I was using were too big, but it was almost sweet it was so lemony. A little less garlic and more coriander. The other half seems to be making his way through it all though, so maybe I'm just picky!

cath34980's picture

I'm hoping to make this tonight, so can't rate it yet. Can I leave the tahini out? I'm not sure they sell it in my local supermarket in France.
Thanks for any suggestions!

mylittletoni's picture

Very quick and easy to make. Went down a storm with my Italian friends. I added a little water to mine to make it easier to blend. I didn't have any coriander and it still tasted great.

embles's picture

I've tried making hummus before it has been bland and tasted a bit like feet...
...this was totally different! I halved the recipe as was just to go with falafel and pitta for dinner. Stuck to almost exact quantities and wouldn't change a thing. Still had leftovers for work and school packed lunches the next day.

mspupsix's picture

I found it very, very sour so I pour it down the toilet. I normally added 1 lemon per 3 cans of chickpeas. Too bad that this time I followed this recipe rather than my experience.

miyareddy's picture

V. fast and easy.
Had to tweak it a bit- used 1 can of chickpeas and ground coriander as I did not have any fresh. Also used sesame seeds and sesame oil as I had no tahini and I added a green chilli.

cindy2709's picture

Very tasty. Love it.

cmotion's picture

Absolutely loved it! Added the full whack of lemon juice, freshly squeezed. Very zingy and super tasty!

cmotion's picture

Absolutely loved it! Added the full whack of lemon juice, freshly squeezed. Very zingy and super tasty!

katyyoungs's picture

Very easy and very yummy

zenalae's picture

made this last night, everyone really liked it but i thought that there was a little bit too much lemon! it does make a lot, but i seperated the lot down to 3 differant dips with added extra stuff in each one. went down very well.

derekbonthrone's picture

This is fantastic and so easy to make! I will never buy another shop stocked humous.

suehoward1's picture

forgot to say that the recipe makes too much; we ran out of a big bag of doritos before we ran out of dip.

suehoward1's picture

added 2 tbs of sweet chilli sauce, a dash of balsamic vinegar and plenty of salt and pepper to the original recipe. topped with a finely slilced de-seeded fresh red chilli and paprika to give it extra oomph!

bricin's picture

this was great, but you'd need to be a lover of lemon to truly appreciate it. luckily, all my guests were. mind you, the lemon was on the large side... :)
will decrease the amount of lemon juice and increase the tahini next time. was totally devoured. will become a regular metinks. :)


Questions (1)

janvip's picture

Today I am going to be making the lemon and coriander houmous, is this freezable? Would it also be possible for you to add to each recipe whether particular dishes can be frozen?.

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.