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Lemon & coriander hummus

Lemon & coriander hummus

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A star rating of 4.5 out of 5.29 ratingsRate
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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 6

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal179
fat11g
saturates2g
carbs13g
sugars1g
fibre6g
protein7g
low insalt0.12g
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Ingredients

  • 2 x 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

  • STEP 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.

  • STEP 2

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

Goes well with

Recipe from Good Food magazine, July 2010

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Overall rating

A star rating of 4.5 out of 5.29 ratings
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