Lemon & Coriander Hummus

Preparation info

  • Difficulty


  • Makes

    1 pot

Appears in

So Vegan in 5: Over 100 super simple and delicious 5-ingredient recipes

So Vegan in 5

By Roxy Pope and Ben Pook

Published 2018

  • About

Hummus is like gold dust in our home. It never lasts long and you’ll occasionally find us squabbling over who is owed the last mouthful! Aside from it tasting so much better, one of the best things about making your own is you can adjust the ingredients to suit your taste.

Prep 10 mins
Cook no cooking


  • 400 g tin chickpeas
  • 1 garlic clove
  • 1 lemon
  • 70 g tahini
  • small handful of fresh coriander, plus extra to garnish


Drain and rinse the chickpeas, then set half a dozen or so chickpeas to one side to use later for the garnish.

Peel the garlic and add to a food processor along with the juice of the lemon, the zest of half the lemon, tahini, coriander, 2 tablespoons of extra virgin olive oil, 1 teaspoon of salt, ½ teaspoon of pepper and 4 tablespoons of cold water, and blend until smooth.

Transfer to a small bowl, garnish with the reserved chickpeas and a sprinkling of chopped coriander and serve with a light drizzle of extra virgin olive oil.