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Home » Recipes

Coriander and Green Chilli Houmous

Published: Jun 15, 2022 · Modified: May 8, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Coriander and green chilli humous in bowl with coriander and sliced chillis on top
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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

  1. 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.
  2. Transfer to a serving bowl. Serve cold or at room temperature.

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Coriander and green chilli humous in bowl with coriander and sliced chillis on top

Coriander and Green Chilli Houmous

By: Deborah
It has a lovely flavour of coriander and a kick of heat from the green chillis.
PREP: 5 minutes minutes
Mixing time - 30 seconds to: 1 minute minute
TOTAL: 6 minutes minutes
Course: Side Dish, Snack, Starter
Cuisine: Middle East
Servings: 4 people
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Equipment

  • Food processor

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.

 

You might also like to try:
  • snacks

Nutrition

Calories: 278kcal | Carbohydrates: 30g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 194mg | Potassium: 347mg | Fiber: 8g | Sugar: 5g | Vitamin A: 368IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS chickpeas, dip, hummus, humous, meze platter, pitta bread, tahini, vegetarian
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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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