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
  • Print


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


Coriander, lemon and chilli hummus
  • 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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