Lemon coriander humus
The most delicious plant based proteins and fibres
Once you get the hang of making fresh humus at home, you'll never want to buy ready made again. Eat it fresh or keep it in an airtight container in the fridge for up to 4-5 days. Chickpeas are a great source of folic acid, fibre and plant protein. Serve with wholegrain pita bread and fresh crudités.
4 tbsp Olive oil
Zest from 1/2 a lemon
Fresh lemon juice from one lemon
2 garlic cloves
A large bunch of coriander leaves
1 tsp ground cumin
Salt and pepper to taste
Some extra olive oil
Ground cumin and paprika
Extra coriander leaves
- Drain the soaked chickpeas and wash under running water. Transfer to a pan, add fresh water to cover and place on a medium heat. Bring to a boil. Remove the white foam, using a spoon. You might have to repeat this more then once. Lower the heat to a gentle simmer, cover the pan and keep cooking the chickpeas till they are totally soft, about an hour and a half. Remove from the heat and let it cool a bit.
- Drain the cooked chickpeas and keep the cooking water aside.
- Place the chickpeas in the container of a food processor (leaving about half a cup of whole chickpeas aside for serving). Add few spoons of the cooking water, olive oil, lemon juice, garlic, salt and pepper and cumin. Start processing the humus, you want to get a smooth texture but not to runny. Add a bit of cooking water as needed.
- Stop, taste, add more of the flavours above, process again, taste and so on. Humus is a personal preference so adjust the flavours according to your taste.
- For serving, divide the humus into small bowls, make a small well in the middle. Pile up whole cooked chickpeas, tahini sauce, cumin, paprika and chopped parsley.
To shorten the cooking time and increase nutritional value, let the chickpeas sprout for another day or two, leaving them in a colander and washing under running water once a day.
Hi! My name is Galit Hahn, certified nutritionist an one of the nutrition experts of Renewmyday.
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