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  • Writer's pictureJennifer McDiarmid

Lemon and coriander hummus

This is a twist on the classic hummus and is an excellent nutritious standby to have in the fridge. The ideal snack item to have with rice cakes or oatcakes or serve as the filling for a jacket potato or with a large mixed salad for lunch.


2x400grm tins of chickpeas drained 2 fat cloves of garlic roughly chopped 3 tblsp of natural yogurt 3 tblsps tahini 3tblsps olive oil Zest and juice of 1 lemon 20grm pack of fresh coriander


Put everything but the coriander into a food processor and whiz until well blended and smooth.

Season and add the coriander leaves blend again till the coriander is roughly mixed.

Ready to serve.

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