In a food processor, add the drained chickpeas, parsley, coriander, minced garlic, cumin, and salt. Pulse for a few seconds to start breaking everything down. Next, add the tahini, olive oil, and freshly squeezed lemon juice, then blend until smooth and creamy. Pause occasionally to scrape down the sides and ensure everything is well incorporated. Taste and adjust seasoning if needed, adding more lemon juice or salt to taste.
Chickpeas, parsley, coriander, garlic, cumin, salt, tahini, olive oil, lemon juice
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1 tin (400g) chickpeas, drained
25g fresh parsley 25g fresh coriander 1 clove garlic, minced 1 tsp ground cumin ½ tsp salt 1 tsp tahini 4 tbsp olive oil 1 lemon, juiced |
Transfer the hummus into a serving bowl. Drizzle with a little extra olive oil and garnish with chopped parsley or coriander for freshness. Serve immediately with warm pitta bread, vegetable sticks, or as a spread. To store, place in an airtight container and refrigerate for up to seven days.
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Olive oil (for drizzling) extra parsley or coriander for garnish |
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