- 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
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.