Quick & Easy

Coriander, lemon and chilli hummus

Add a whole new layer of flavour to your homemade hummus dip with the addition of zesty lemon, fresh coriander and red chilli to your recipe. It'll provide a lovely Asian-style twist, perfect for enjoying with rice crackers.
Coriander, lemon and chilli hummus
2 cup



1.Place chickpeas, garlic, tahini, cumin, salt, juice, chilli, oil, warm water and half the zest and in a food processor; process until smooth. Stir through coriander.
2.Drizzle with oil. Top with remaining zest and extra coriander. Serve with lemon wedges.

Hummus can be made up to 2 days ahead. Store in an airtight container in the fridge.


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