Coriander Hummus

Small World hummus is a bit chunky, not creamy.

Ingredients

250 g (9 oz) dried chickpeas

4 garlic cloves, peeled

150 g (5 ½ oz) tahini paste, measured after stirring

1 teaspoon ground cumin

½ handful fresh coriander (cilantro), leaves and stalks

1 tablespoon lemon zest

100 ml (3 ½ fl oz) extra-virgin olive oil, or more if needed

sea salt and

black pepper

Method

Place the chickpeas in a large bowl and cover with double their quantity of water. Leave to soak overnight. Drain, rinse, and transfer to a large saucepan. Add water, bring to the boil, reduce the heat, and simmer 1 ½ hours, or until the chickpeas are cooked but still have some bite. Avoid mushy chickpeas.

Put the garlic cloves, tahini paste and cumin into a food processor, and pulse to mix. Add the coriander and lemon zest, and give it a whirl. Add the chickpeas, and blitz it until you have a coarse mixture, not entirely smooth. Then, slowly drizzle in the olive oil until it’s the consistency you like. At Small World, we keep its texture on the coarse side. Finish off with salt and pepper to taste.