This coriander hummus is delicious and easy to prepare, perfect on its own as a dip with some quality bread or vegetable sticks. It’s makes for a great starter or side dish if entertaining, or a nourishing and satisfying afternoon snack. As oppose to the traditional version, this recipe is made using coriander which gives it a fresh, delicious flavour. Why not give this a try today?
Time: 25 minutes – 1 hour 25 minutes, soaking overnight (optional)
If using dried chickpeas, soak them overnight with the bicarbonate of soda. Drain, bring to the boil then simmer for 1 hour. Add the potato and cook for 10 minutes, then drain. Whizz the chickpeas, potato, spinach, onion, coriander seeds, lemon zest and half the lemon juice in a food processor. Add 1 teaspoon salt and both oils, then whizz and season with salt and pepper to taste. Add lemon juice to loosen. Sprinkle with spring onion.