Coriander and Green Olive Hummus Recipe |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is my favourite hummus recipe that I have developed as of late. The green olives work well to add a slightly salty note to the hummus. The way I make hummus uses less oil so I can feel less guilty about enjoying my favourite dish. Coriander is known in the States as cilantro. I came up with this recipe for my vegetarian food blog . Ingredients:
1 (14 ounce) can chickpeas, drained but the liquid reserved |
1/4 cup tahini |
3 tablespoons lemon juice |
2 garlic cloves |
1/3 cup fresh coriander |
1/3 cup green olives, pitted |
fresh ground pepper, to taste |
sea salt, to taste |
Directions:
1. Put the chickpeas, tahini, lemon juice, garlic, coriander and olives into a blender or food processor. I use my mini chopper to make it extra easy.
2. Blitz in short bursts, pushing the mixture down when needed until everything is combined.
3. Add a little bit of the reserved bean liquid and blitz again. Add more if you need more to get to the hummus texture you desire.
4. Serve in a bowl topped with olives.
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