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Recipe

Coriander hummus with pepitas

Apr 29, 2012 2:00pm
  • 5 mins preparation
  • 3 mins cooking
  • Serves 4
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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.

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