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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
Mixing time - 30 seconds to: 1 minute
TOTAL: 6 minutes
Course: Side Dish, Snack, Starter
Cuisine: Middle East
Servings: 4 people
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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

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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