Lime and Coriander Hummus – Easy Dip Recipe

Lime and coriander hummus is a simple twist on traditional lemon hummus. You still use chickpeas but zesty lime and fresh coriander make this familar favourite a little different.

It wasn’t strictly a master class but I witnessed a whole new way of mixing hummus when visiting friend Bethany Kehdy of Dirty Kitchen Secrets a few days ago.

Apparently the trick is, when the processor is doing it’s thing, you grab it and rock it back and forth violently on the kitchen work top.I was impressed with the results, Beth’s hummus was a lot smoother than ones I have made in the past. We had a delightful food blogging barbecue, then Ted got locked in the house by himself and freaked out. Our friend Mowie had to jump through the window and rescue him! A few cuddles later and we distracted Ted with some homemade hummus.

Ted loves supermarket hummus but always rejects mine. Having watched Beth make hers, I don’t think I’ve been mixing it long enough. I have a feeling Ted would take much delight in me shaking the food processor about but I don’t want to give him any ideas.  He’s already attacked my kitchen scales this evening, pretending to weigh oranges, limes and lemons, it’s wonder I can weigh anything accurately.

Fortunately with hummus you don’t really need to and although I’ve given instructions below, there’s barely a recipe either. I do like to flavour my hummus, traditionally it would be made with lemon juice but lime and coriander hummus are one of my favourite flavour combos and I decided to give it a try. To serve I ground some harissa spices on the top that I had ready mixed but you could sprinkle over some chilli flakes and coarse salt if you can’t track these down.

Do you have any unorthodox cooking tricks you’d like to share?

Print Recipe

5 from 1 vote

Lime and Coriander Hummus

Homemade hummus with a twist; instead of lemon and garlic, add lime and coriander (and naturally keep the garlic!)

Prep Time15 minutes mins

Cook Time0 minutes mins

Total Time15 minutes mins

Course: Appetizer

Cuisine: Middle Eastern, Moroccan, north african

Keyword: chickpeas, dips, pulses, vegetarian

Servings: 6

Calories: 280kcal

Equipment

• 1 Blender hand-held or jug blender

Ingredients

• 400 g chickpeas canned, drained
• 2 tbsp tahini
• 100 ml extra virgin olive oil
• 4 cloves garlic crushed
• 1 lime juiced
• 4 tbsp fresh coriander leaves chopped
• salt to season
• pepper to season

Instructions

• Blitz the chick peas, tahini, crushed garlic, lime juice and olive oil in the food processor.  Add more oil if you want it smoother.
• When you are more or less happy with the texture, add the coriander leaves last.  Add enough so that the hummus is tinted green but do not pulverise too much so that the colour stays as large flecks.
• Season to taste and drizzle some olive oil over before serving with triangles of toasted pitta bread.

Notes

Serving size is set as six for an average heap of hummus in a pitta bread sandwich.

It make stretch to eight or more folks if you are serving as a dip. Depending how greedy they are!

Alternatives to lime and coriander hummus

I love hummus so much I make it often. I have made:

• sheep yogurt hummus
• sweet potato and lime hummus
• butternut and white bean dip – is pretty similar to hummus!