I've taken inspiration to make this coriander and green chilli houmous from a local sandwich shop where I've bought their homemade version a couple times...pre-Covid! I remember it having a lovely flavour of coriander and a kick of heat from the green chillis...without losing the houmous taste from the chickpeas and tahini.
I've used half of the ingredients from the best basic houmous recipe already here on Felly Bull, and added some roughly chopped coriander and a deseeded green chilli. I'm so pleased that the end result is very similar...and (possibly!) better than the homemade local version I'd bought!!
I love houmous as part of a meze, with toasted pitta bread, and with carrot and cucumber sticks for a healthy snack.
Enjoy this delicious coriander and green chilli houmous as a starter, side or snack.
Tip
- This coriander and green chilli houmous recipe is easily increased if you need to feed more people.
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How to make this Coriander and Green Chilli Houmous
Ingredients
- 1 clove garlic
- 400g tin chickpeas, drained (saving 30ml chickpea liquid) and rinsed
- 30ml chickpea liquid
- 15ml lemon juice
- 35g extra virgin olive oil
- 20ml tahini paste
- 0.25 tsp fine sea salt
- 20g fresh coriander, roughly chopped, plus extra to garnish
- 1 green chilli, sliced in half lengthways, deseeded and roughly chopped, plus extra to garnish
Instructions
- Place all of the ingredients into a food processor and mix on high for 30 seconds to 1 minute – so that you can still see very small pieces of coriander.
- Transfer to a serving bowl. Serve cold or at room temperature.
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Coriander and Green Chilli Houmous
Equipment
Ingredients
- 1 clove garlic
- 400 g (14.1 oz) tin chickpeas drained (saving 30ml chickpea liquid) and rinsed
- 30 ml (2 tbsp) chickpea liquid
- 15 ml (1 tbsp) lemon juice
- 35 g (2 ½ tbsp) extra virgin olive oil
- 20 ml (1 ½ tbsp) tahini paste
- 0.25 tsp fine sea salt
- 20 g (0.7 oz) fresh coriander roughly chopped, plus extra to garnish
- 1 green chilli sliced in half lengthways, deseeded and roughly chopped, plus extra to garnish
Instructions
- Place all of the ingredients into a food processor and mix on high for 30 seconds to 1 minute – so that you can still see very small pieces of coriander.
- Transfer to a serving bowl. Serve cold or at room temperature.
Notes
- This coriander and green chilli houmous recipe is easily increased if you need to feed more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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