Home made hummus with a touch of coriander for a lovely freshness and touch of green.
|Preparation Time:||20 minutes|
- 3 cloves garlic, peeled
- 2 tablespoons lemon juice
- 2 teaspoons sea salt
- 1 cup chopped coriander
- 2 cups cooked chick peas*
- 1 cup chick pea cooking liquid (or salted water)
- 2 tablespoons tahini
- sea salt, to taste
Blend all the ingredients together in food processor until smooth. Season to taste, adding more lemon if needed. Refrigerate until chilled before serving with pide bread, crackers or as an accompaniment to chargrilled meats.
* TO COOK DRIED CHICK PEAS
Place chick peas in a pot and cover with cold water. Boil for 5 minutes, then allow to stand covered for 1 1/2 hours. Simmer for 1 1/2 hours until tender. Drain, retaining the cooking liquid as required. For extra smooth hummus, peel off the outer skin of the chick peas with your fingers - this is optional, but does result in a smoothier hummus.