Hummus is a great dish to have in the fridge during the week. I like to make up a bowl on the weekend and have at hand as it makes a quick snack between meals and is endlessly versatile: I eat it with eggs, avocado, tortillas, cheese. It can be tapas or a butter substitute, depending on what your meal’s looking like. This recipe is a coriander-flecked version and I love the freshness it brings. Some dates, lemon and a dash of turmeric for a golden glow give it a complex, rich flavour and keeps me reaching for more. If you’re not such a coriander fan, leave it out or replace with a bit of parsley.
2 cups cooked (or canned) chickpeas, drained
2 - 3 tablespoons freshly squeezed lemon juice
1 small handful coriander with the stalks cut off
1 small clove garlic, peeled
3 medium dates, pitted
1 teaspoon white tahini
2 teaspoons olive oil
1/2 teaspoon chili flakes or shichimi togarashi, or to taste
Salt to taste
Combine the chickpeas, lemon juice, coriander leaves, garlic, turmeric, tahini, dates, chill or shichimi, one teaspoon of the olive oil and salt in a food blender and process until smooth. Stop it a couple of times and scrape down the sides to make sure all the ingredients are well combined. Puree until the hummus is creamy and airy, with a lovely texture. Check the taste, adjusting the salt and adding more lemon if required.
Serve in a shallow bowl, drizzled with the remaining olive oil, a sprinkling of chili or shichimi and a few freshly chopped coriander leaves.
If you're looking for health benefits of adding turmeric to your diet, take a look here.
Makes a little more than 2 cups
Prep time: 10 minutes
Images: Vatsala Murthy