March 10, 2012

Lemon and coriander hummus

hummous 2
Lemon and coriander hummus

Seriously, what is it with the spelling of this dish. I´ve seen so many different versions, in the end I just decided to chose one - Hummus - and leave it at that. My rant aside, here´s a rave. I absolutely love hummus, but it´s one of those dishes that can feel a bit uninspired and cheap at times. When I saw a recipe for a version with lemon and coriander on the BBC Good Food website I decided to give it a go. Now I have modified this recipe quite a bit as the original recipe was extremely tart and lacked depth. But the result is a truly delicious fresh dip that is inexpensive to make and will make enough to feed and army. Literally.

Just a tip. When you make this it´s a good idea to only put a little bit of the lemon juice in at a time as every lemon yields a different amount of juice. Better safe than sorry!

Lemon Coriander Hummus
Adapted from BBC Good Food
Serves 10-15

3 x 400g cans of chickpeas in water
3 fat garlic cloves roughly chopped
3 tbsp Greek yoghurt
6-7 tbsp tahini paste
4 tbsp olive oil, plus extra
zest of 2 lemons
Juice of 1,5 lemons 20g coriander

1. Put everything except the lemon juice and the coriander into a food processor and whizz to a fairly smooth mix.
2. Scrape down the sides of the processor if you need to. Add lemon bit by bit to taste.
3. Season the hummus generously, then add the coriander and pulse until roughly chopped. Add more tahini if needed.
4. Spoon into a serving bowl, drizzle with olive oil, then serve with pita crisps or turkish bread.


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