Prep: 5 mins
Skill level Easy
Houmous is so easy to make and beats shop-bought every time. Try it with vegetable crudités in your packed lunch
2 x 400g cans chickpeas in water, drained
2 fat garlic cloves, roughly chopped
3 tbsp Greek yogurt
3 tbsp tahini paste
3 tbsp extra-virgin olive oil, plus extra
zest and juice 2 lemons
20g pack coriander
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.
Season the houmous generously, then add the coriander and pulse until roughly chopped. Spoon into a serving bowl, drizzle with olive oil, then serve.
Recipe from Good Food magazine, July 2010