Lime & Coriander Hummus
Updated: Apr 12, 2020
I created this recipe a few years ago when we lived somewhere where finding decent Hummus was virtually impossible (at the time!). It became a family staple, and I would go on Tahini hunting missions in the amazing spice shops tucked behind Copenhagen's main station (and would typically return with lots of extra things I didn't need, or didn't know what to do with!)... We have carried on making it over the years.
Now we live somewhere where you can get decent shop bought hummus, and I STILL make it from time to time. We are lucky that we have incredible unfussy children, with the exception of our youngest who is about as fussy as you can get. Strangely hummus is one of the things he will happily eat though.
This recipe is good for making in big batches. Make sure you taste test it as you go along to get the right balance of salt and coriander... Perfect for National Hummus day (today funnily enough!) no?
For the Lime & Coriander Hummus:
1 Can of Chickpeas; 1/3 cup of Tahini; 3tbsp Olive Oil; 1 Clove Crushed Garlic; Half a Lime; Good Pinch of Salt; 2tbsp Water 30g Fresh Coriander.
Drain the chickpeas, rinse, and leave to slightly dry off in a sieve. Then add them to a food processor, add the tahini, olive oil, crushed garlic, and the lime juice and the salt (adding enough until you get the taste you like). Add tablespoons of water until you get the desired consistency. Chop the coriander and add it at the very end. Leave some to garnish.