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.