After a request from a friend of mine to create a hummus recipe without tahini I decided to get a bit creative.
I personally loathe coriander, it’s the spouse of satan as far as I’m concerned but if you don’t like dill, feel free to use coriander, extra parsley or basil instead. There’s really no rules to what you use in this recipe, it’s a herby hummus so use any fresh green herbs you want, just stay away from coarse herbs such as rosemary and sage.
- 1 400g tin of chickpeas, drained
- 1 tsp of chopped garlic
- Juice of 1 lime
- 1 tbsp of rapeseed oil/ olive oil but not extra virgin olive oil, it's too strong in flavour
- 1 tsp of salt
- 1 small handful of chopped fresh spinach
- 1 small handful of chopped fresh parsley
- 1 small handful of chopped fresh dill
- 1 tbsp of zero fat greek yoghurt
- 1 tbsp of raw pine nuts
- A small handful of toasted pine nuts, chopped dill and a drizzle of extra virgin olive oil for garnish
- In a small food processor, tumble in the chickpeas along with the garlic, oil, lime juice, salt and pine nuts. Blitz until grainy and then add the spinach and herbs.
- Continue to blitz until smooth and all of the herbs and spinach have broken down.
- Add the greek yoghurt and blitz until smooth.
- Check for seasoning, and serve with a drizzle of extra virgin olive oil, some fresh dill and a few toasted pine nuts.