Serves 6
- 2 x 400 gr cans chickpeas in water, drained
- 2 fat garlic cloves, chopped
- 3 tbsp greek yogurt
- 3 tbsp tahini paste
- 3 tbsp olive oil
- Zest and juice of 2 lemons
- ¼ cup pack fresh coriander
Put everything but the coriander in a food processor, then whizz to a fairly smooth mix.
Season the houmous, then add the coriander and pulse until roughly chopped.
Spoon into a serving bowl, drizzle with olive oil and serve.
BON APPETIT
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