Coriander and Green Chilli Houmous

By: Deborah

Creamy coriander and green chilli houmous with a fresh herby kick and gentle heat. Perfect as a dip, spread or healthy snack for sharing platters and lunchboxes.

PREP: 5

Mixing time - 30 seconds to: 1

TOTAL: 6

Servings: 4 people

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Equipment

Food processor

Ingredients

1 clove garlic
400 g (14.1 oz) tin chickpeas drained (saving 30ml chickpea liquid) and rinsed
30 ml (2 tbsp) chickpea liquid
15 ml (1 tbsp) lemon juice
35 g (2 ½ tbsp) extra virgin olive oil
20 ml (1 ½ tbsp) tahini paste
0.25 tsp fine sea salt
20 g (0.7 oz) fresh coriander roughly chopped, plus extra to garnish
1 green chilli sliced in half lengthways, deseeded and roughly chopped, plus extra to garnish

Instructions

Place all of the ingredients into a food processor and mix on high for 30 seconds to 1 minute – so that you can still see very small pieces of coriander.
Transfer to a serving bowl. Serve cold or at room temperature.

Notes

Optional variations:
- Extra spicy chilli houmous - leave the seeds in!
- Mint and coriander houmous - leave out the chilli and add in some mint leaves.
This coriander and green chilli houmous recipe is easily doubled if you need to feed more people.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS coriander and green chilli houmous, coriander hummus, green chilli hummus, healthy dip recipes UK, homemade houmous recipe, homemade hummus ideas, hummus, humous, lunchbox dips, mezze platter recipes, spicy hummus recipe

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