Coriander and Green Chilli Houmous
It has a lovely flavour of coriander and a kick of heat from the green chillis.
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
- 20 g 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.