Lemon and Coriander Hummus

Ingredients 

• 2 cups chickpeas (kabuli chana), soaked overnight and boiled
• Juice of 2 lemons
• 1 teaspoon grated lemon zest 
• 1/2 cup chopped fresh coriander leaves 
• Salt to taste
• 3-4 garlic cloves, roughly chopped
• 3 tablespoons hung yogurt
• 3 tablespoons tahini paste
• 3 tablespoons Extra-virgin olive oil  +as required
• 3/4 cup chickpea stock

Method

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.
2. Add coriander leaves and mix well. Adjust the seasoning.
3. Transfer paste into a serving dish. Drizzle olive oil on top.
4. Serve as a dip.

Nutrition Info