Coriander hummus with pepitas

ingredients

• Coriander hummus with pepitas

  • 400 gram can chickpeas, rinsed, drained
  • 1/4 cup loosely packed coriander leaves, plus extra, to serve
  • 1/4 cup lemon juice
  • 1 tablespoon tahini paste
  • 1 clove garlic, crushed
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon pumpkin seeds
  • red capsicum, cucumber slices, to serve

method

• Coriander hummus with pepitas

  • 1

    In a food processor, combine chickpeas, coriander, juice, tahini and garlic; pulse to form a paste.

  • 2

    With motor running, add oil through chute in a thin, steady stream, until smooth. Season to taste.

  • 3

    Heat a frying pan on medium. Add seeds; cook 2-3 minutes, shaking pan occasionally, until seeds are popped and lightly toasted.

  • 4

    Transfer hummus to a shallow serving dish; sprinkle seeds over. Garnish with extra coriander leaves. Serve with vegetable slices.