Lemon & coriander hummus

I love all things hummus and am always creating different versions based on what ingredients I have to hand at home. This is one of my favourite combinations! The sharpness of the sumac, citrus flavour of the coriander and the creaminess of the chickpeas work together to create a winning dip. 

  • 1 cup (or can) of cooked chickpeas

  • 2 tbs light tahini

  • 1 tbs chopped coriander leaves

  • Juice of 1 lemon

  • 2 tbs olive oil

  • Salt & Pepper

  • 1 ts sumac (plus extra for garnish)

  • 1/2 ts cumin powder

  • Micro herbs or sprouts to garnish

  • Olive oil for drizzling



Place everything in the blender, except the garnish,with 1 tbs filtered water and blend till smooth and creamy. Transfer to a serving bowl and drizzle with a little olive oil, garnish with a sprinkle of sumac and the herbs or sprouts. Serve with crudité or warm pitta bread. Also great in sandiwches and wraps or with falafels. Can be stored in a tupperware in the fridge for up to 3 days.