Inspiring Better Health

Lemon & Coriander Hummus Recipe

Lemon & Coriander Hummus Recipe
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This lemon and coriander hummus is great as a dip or added to pitta breads for a healthy sandwich.


  • 1 x 400g can of chickpeas, rinsed and drained (reserve a few chickpeas for decoration)
  • 1 tablespoon tahini
  • 2 or 3 tablespoons water (optional)
  • 1 garlic clove, peeled and crushed
  • 1/2 teaspoon crushed sea salt
  • 3 tablespoons extra-virgin olive oil (plus extra for drizzling)
  • Juice from half a large lemon
  • Handful of fresh coriander leaves, finely chopped


  • Place the chickpeas in a food processor with the tahini, crushed garlic, sea salt and lemon juice.
  • Turn on the food processor and while it’s running slowly pour in the olive oil.
  • If you find the mixture too thick, add 2 or 3 tablespoons of water and process until the desired consistency is achieved.
  • Once the mixture is smooth, fold in the coriander leaves and stir well to combine.
  • Spoon the hummus into a bowl and decorate with a drizzle of olive oil, a few chickpeas and a sprig of coriander.