Recipes: Lemon & coriander houmous

Houmous is so easy to make and beats shop-bought every time. Try it with vegetable crudités in your packed lunch

Ingredients

• 2 x 400g cans chickpeas in water, drained
• 2 fat garlic cloves , roughly chopped
• 3 tbsp Greek yogurt
• 3 tbsp tahini paste
• 3 tbsp extra-virgin olive oil , plus extra
• zest and juice 2 lemons
• 20g pack coriander

  

  1. Put everything but the coriander into a food processor, then whizz to a fairly smooth mix. Scrape down the sides of the processor if you need to.
  2. Season the houmous generously, then add the coriander and pulse until roughly chopped. Spoon into a serving bowl, drizzle with olive oil, then serve.

  Per serving

  179 kcalories, protein 7g, carbohydrate 13g, fat 11 g, saturated fat 2g, fibre 6g, sugar 1g, salt 0,12 g