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Lemon & coriander hummus

4

Ingredients

  • 2 x 400g cans chickpeas in water, drained
  • 2 fat garlic cloves, roughly chopped
  • 3 tbsp Greek yogurt
  • 3 tbsp tahini paste
  • 3 tbsp extra-virgin olive oil, plus extra
  • zest and juice 2 lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 20g pack coriander

Method

  1. Put everything but the coriander into a food processor, then whizz to a fairly smooth mix. Scrape down the sides of the processor if you need to.

  2. Season the hummus generously, then add the coriander and pulse until roughly chopped. Spoon into a serving bowl, drizzle with olive oil, then serve.

Recipe from Good Food magazine, July 2010