Coriander hummus

Coriander hummus

By
From
Cairo Kitchen
Serves
6 as part of a mezza selection
Photographer
Jonathan Gregson

This is our version of the traditional hummus dip. The fresh parsley and coriander give the dip a bright green colour and a mildly herby flavour.

Ingredients

Quantity Ingredient
500g chickpeas
175g tahina paste
125g fresh coriander, chopped
100g fresh parsley, chopped
2 teaspoons ground cumin
3 tablespoons lemon juice
4 tablespoons olive oil
2-3 ice cubes
salt

Method

  1. Soak the chickpeas in water overnight.
  2. Place the chickpeas in a pan of salted boiling water and boil for 1 hour.
  3. In a food processor, blend the chickpeas and add the tahina paste, fresh coriander, parsley, cumin, lemon juice, olive oil and salt, to taste, and process until smooth. This takes about 5 to 8 minutes. While blending, throw in the ice cubes to prevent the dip becoming too oily.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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