Ingredients

400g canned chickpeas in water, drained
1 garlic clove, roughly chopped
1 1/2 tablespoons Greek yogurt
1 1/2 tablespoons tahini paste
1 1/2 tablespoons extra virgin olive oil, plus extra
Zest and juice of 1 lemon
1/2 bunch of fresh coriander
Salt and pepper to season
Multigrain corn thins, for dipping

Method

Step 1: Put everything but the coriander into a food processor, then whizz to a fairly smooth mix. Scrape down the sides of the processor if you need to.
Step 2: Season the hommus generously with salt and pepper, then add the coriander and pulse until roughly chopped. Spoon into a bowl, drizzle with olive oil. Transfer dip into a bowl to serve or place in 10 small snack containers for the perfect work/ school snack option. Enjoy 2 corn thins with each dip serve.

Download the Lemon & Coriander Hummus PDF. If you have trouble downloading this file, right click the link and choose “Save target as…” and save to your computer.