How to make Lemon and Coriander Hummus - Hummus gets added flavour with lemon and fresh coriander.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chickpeas (kabuli chana) (काबुली चना), Juice of 2 lemons

Cuisine : Lebanese

Course : Gravies, Sauces and Stocks

Lemon and Coriander Hummus

One can find plenty of starches, whole grain, fruits, vegetables, fresh fish and seafood in Lebanese cuisine.  Animal fats are rarely used. More of poultry than red meat is eaten.  When red meat is eaten it is usually lamb in the coastal and goat meat in the mountain regions. It also uses ample amounts of garlic and olive oil, often seasoned with lemon juice. Olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.
Foods here are mostly grilled, baked or sautéed in olive oil. Butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw, pickled or cooked. Herbs and spices are used and the Lebanese are very particular of the freshness of ingredients. Like most Mediterranean countries, much of what the Lebanese eat depends on the seasons. Lebanese recipes are a rich mixture of a variety of ingredients that come from all the Lebanese regions, and each Lebanese area has its own special dishes that bespeak the culture of the area.

For more recipes related to Lemon and Coriander Hummus checkout Hummus. You can also find more Gravies, Sauces and Stocks recipes like Fish Stock, Falafel Sauce , Hummus, Cumin And Black Olive Hummus.

Lemon and Coriander Hummus Recipe Card

Lemon and Coriander Hummus
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Prep Time : 7-8 hour

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Lemon and Coriander Hummus Recipe

  • Chickpeas (kabuli chana) soaked overnight and boiled 2 cups

  • Juice of 2 lemons 2

  • Lemon zest grated 1 teaspoon

  • Fresh coriander leaves chopped 1/2 cup

  • Salt to taste

  • Garlic cloves roughly chopped 3-4

  • Hung yogurt 3 tablespoons

  • Tahini paste 3 tablespoons

  • Extra-virgin olive oil 3 tablespoons + as required

  • Chickpea stock 3/4 cup

Method

Step 1

Put chickpeas, salt, lemon juice, lemon zest, garlic cloves, hung yogurt, tahini paste, three tablespoons olive oil and chickpea stock in a blender jar and blend into a smooth paste.

Step 2

Add coriander leaves and mix well. Adjust the seasoning.

Step 3

Transfer paste into a serving dish. Drizzle olive oil on top.

Step 4

Serve as a dip.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.