Inspired by Dubai's Persian and Lebanese food scene, this coriander hummus works really well for weekday lunches or the ultimate dinner-party dip with a little feta on top.
Last week I had a beautiful coriander hummus at a local Lebanese restaurant and it inspired me to make my own. There's a rich Persian influence on the food culture of Dubai — not surprising as Iran lies just across the Gulf — and you can see it in the supermarkets, where fresh herbs are piled up in mountains. The kitchen smelled like coriander for hours after making this, which probably tells you everything about the ratio of herbs to everything else.
I know coriander is one of those love-it-or-hate-it herbs, but I'm definitely in the love camp. I made a batch of this hummus as part of my Sunday prep this week, blending plenty of fresh coriander through the chickpeas before finishing it with chilli oil and pickled jalapeños. It's fresh, creamy, a little spicy, and just as good spread thick in a sandwich or wrap as it is dressed up for something more. If I were serving this at a dinner party with friends, I'd crumble a little feta over the top too — salty, creamy and, with the chilli oil and jalapeños, pretty much my idea of the ultimate dip.
If you make this, I'd love to know what you think. Leave a comment below, or come and find me on Instagram @alexandra_brunt and share how yours turned out. If you're always looking for something to keep in the fridge to make your lunch a little more interesting this one's worth adding to the rotation.
Makes a generous batch, enough for a few days of lunches — ready in about 10 minutes.
Ingredients
1 x 400g tin chickpeas, drained
2–3 generous handfuls fresh coriander
3 tbsp tahini, well stirred (it separates in the jar, so give it a mix before measuring)
1 garlic clove
Juice of 1 lemon
2 tbsp olive oil, plus extra to serve
1–2 ice cubes
Generous pinch of salt
Generous pinch of black pepper
To finish
Pickled jalapeños
Chilli oil
Crumbled feta, optional — particularly good if serving as a side or sharing dish for a dinner party
Method
Add the chickpeas, coriander, tahini, lemon juice, olive oil, garlic, salt and pepper to a blender or food processor.
Blend until everything starts to come together, then add the ice cubes and keep blending until smooth and creamy — the ice is what keeps the texture light rather than dense. Taste and adjust, adding a little more lemon, salt or olive oil depending on the flavour and consistency.
Spoon into a serving bowl and use the back of a spoon to create a few swirls across the top.
Finish generously with chilli oil and sliced pickled jalapeños, and a crumble of feta if it's headed for a sharing table.
Make it on Sunday and you’ve got something fresh and punchy waiting in the fridge for the next few days — perfect for wraps, sandwiches or simply scooped up with warm flatbread.
