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Lemon and Coriander
Hummus
Ingredients
2 Tins of Chick Peas (strained)
1⁄2 bunch of Coriander
Juice of 3 lemons
1 small Glove of Garlic
300ml extra Virgin Olive Oil
Pinch of Salt and Pepper
1. Strain and wash
the Chick Peas
2. Finely chop the
Garlic and Coriander
3. Add
all of the ingredients into a blender and liquidise
to a smooth consistency, place in an airtight container
and store in a refrigerator, this will last for 3 –
4 days
Using tinned Chick Peas is easier and more convenient
to use, if you wish you can use dried chick peas instead,
simply soak in cold water overnight, bring to the boil
in a pan of clean water with a pinch of salt and simmer
for approximately 1 hour and use the same way as the
tinned.
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