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Coriander & Lime Hummus

Serves 4

Hummus is one of my favourite snacks. Chickpeas, which make up the main ingredients, offer many health benefits. They are a source of slowly digestible carbohydrates and are high in fibre and protein. They also have important weight control properties.

I always use dried chickpeas, but if you prefer to use chickpeas from a can (400g can) then simply omit the cooking instruction for the chickpeas and follow the rest of recipe.

I love to eat hummus with a healthy cracker or with celery and carrots sticks.


125g dried chickpeas


2 cloves of garlic, peeled ⁣

⁣60ml freshly squeezed lime juice

30g fresh coriander

70g tahini

Extra virgin olive oil ⁣(optional)

1 chilli pepper, chopped (optional)


Soak the chickpeas in plenty of water overnight (water needs to be at least doubled the volume of chickpeas). Drain and cook with 4 cups of water and a pinch of salt in a pressure cooker for 45 minutes. If you don’t have pressure cooker simply cook it in a pan with the lid on for 2 hours or until fully cooked.⁣ Drain the cooked chickpeas but do not discard the water. ⁣

Place the hot chickpeas in a food processor with the garlic, lime juice, coriander, tahini, salt and 4 table spoons of reserved chickpea’s water.⁣

Process until the mixture is smooth and creamy. Taste and adjust the seasoning, adding a touch more lime juice or salt, according to taste, and adding in a little chickpea’s water if it is looking a bit thick.⁣

Transfer to a sealed dish and fridge for couple of hours for the flavours to come together. ⁣

To serve, use the back of a spoon to make a well in the hummus and drizzle over some extra virgin olive oil and the chopped chilli, if you like.⁣


Atoosa xx


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