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.
- 10 mins preparation
- Makes 2 cup
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Ingredients
Coriander, lemon and chilli hummus
- 400 gram can chickpeas, rinsed
- 2 clove garlic, crushed
- 2 tablespoon tahini paste
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 4 tablespoon lemon juice
- 1 fresh long red chilli, deseeded, finely chopped
- 1/4 cup chopped coriander, plus extra leaves, to serve
- 2 tablespoon olive oil, plus a drizzle, to serve
- 2 tablespoon warm water
- 2 teaspoon finely grated lemon zest
- lemon wedges, to serve
Method
Coriander, lemon and chilli hummus
- 1Place 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.
- 2Drizzle with oil. Top with remaining zest and extra coriander. Serve with lemon wedges.
Notes
Hummus can be made up to 2 days ahead. Store in an airtight container in the fridge.