Lemon and coriander hummus
1 can of chickpeas (drained, placed in a sieve, and rinsed)
Juice of 2 lemons
2 tbsp tahini
1 tsp garlic powder or 2 fresh garlic cloves
Small handful of fresh or frozen coriander leaves
Generous pinch of pink himalyan salt or sea salt
2-3 tbsp water or oil
Place all ingredients in a food processor and blend for around 5 minutes until smooth and creamy. add more water or oil as desired to acheive preferred consistency.
Store in an airtight container in the fridge for up to 2 weeks.