Name: Lemon & Coriander Hummus Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Middle Eastern
Ingredients: 2 x 400g cans chickpeas in water, drained; 2 fat garlic cloves, roughly chopped; 3 tbsp Greek yogurt; 3 tbsp tahini paste; 3 tbsp extra-virgin olive oil, plus extra for drizzling; Zest and juice of 2 lemons; 20g pack coriander

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Introduction

This Lemon & Coriander Hummus is a bright and creamy twist on a classic favorite. With vibrant citrus notes and fresh herbs, it’s perfect for dipping, spreading, or adding to your meals.

The image shows a small jar filled with greenish creamy dip with visible herbs and swirls on top, placed on a white marbled surface. Next to it is a white cup holding fresh vegetable sticks, including bright red bell peppers, orange carrots, and green cucumbers, all standing upright with clear crisp textures. The jar has a pink and blue lid beneath it, and the setup sits partially on a green and white polka dot cloth. A woman's hand is about to pick up a vegetable stick, adding a lively touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 x 400g cans chickpeas in water, drained
2 fat garlic cloves, roughly chopped
3 tbsp Greek yogurt
3 tbsp tahini paste
3 tbsp extra-virgin olive oil, plus extra for drizzling
Zest and juice of 2 lemons
20g pack coriander

Instructions

Step 1: Put the chickpeas, garlic, Greek yogurt, tahini paste, olive oil, and lemon zest and juice into a food processor.
Step 2: Whizz the ingredients until you get a fairly smooth mix, stopping to scrape down the sides of the processor as needed.
Step 3: Season the hummus generously with salt and pepper.
Step 4: Add the coriander to the processor and pulse a few times until it is roughly chopped and mixed in.
Step 5: Spoon the hummus into a serving bowl, drizzle with extra olive oil, and serve immediately.

Tips & Variations

For a spicier kick, add a pinch of cayenne pepper or a small chopped chili when blending.
Use fresh lemon juice for the best bright flavor.
Try substituting parsley for coriander if preferred or unavailable.
If the hummus is too thick, add a little water or extra olive oil to reach desired consistency.

Storage

Store leftover hummus in an airtight container in the refrigerator for up to 3 days. Stir well before serving, and drizzle a little olive oil on top to keep it fresh. Avoid freezing as it may affect the texture.

How to Serve

The image shows two clear containers stacked, each filled with a creamy light green dip with visible herbs and a slightly chunky texture, with the top container open and the dip swirled on top. Next to the containers, there is a white cup holding colorful vegetable sticks in layers: red bell pepper strips, orange carrot sticks, and green cucumber sticks, all standing upright. The items are set on a light green polka-dot cloth on a white marbled surface. A woman's hand is reaching from the right side, about to grab a vegetable stick. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this hummus without a food processor?

You can use a blender for this recipe, but a food processor usually gives a better texture. Alternatively, mash the ingredients by hand, though the hummus will be chunkier.

Is Greek yogurt necessary in this recipe?

Greek yogurt adds creaminess and a subtle tang, but you can omit it for a dairy-free version or substitute with a plant-based yogurt.