I love hummus and in the UK there was a huge array of dips in the supermarkets and at least five types of hummus, of which coriander was my favourite. Can't you tell? I use it a lot! When we first bought our house here, nearly seven years ago, the supermarkets didn't seem to stock anything, but this year I have seen as many as four different Greek dips! Even better was when I found some Tahini in the foreign section It was an exciting time!
I will admit that the coriander pesto is really easy but only because you need a food processor or a sturdy blender.
Grate parmesan, rough chop the garlic and put in a small bowl processor with the coriander, olive oil and salt. Whizz together and check the seasoning. This pesto keeps in the fridge for a few days and is great with chicken or on a salad.
For the hummus drain a can of chickpeas, juice lemons and peel garlic.
When I made this before moving here the Tahini was really hard and I always needed to add extra water to get the right consistency. The Tahini I bought was quite fluid so I blitzed everything together with only a little olive oil. If you have the hard Tahini paste you might need to add more water or oil.
Tip the hummus into a bowl and drizzle the pesto through. Decorate with a few chopped walnuts and coriander leaves. This is quite a citrusy hummus and the pesto just makes it a bit more special.
What's your favourite dip?
Hummus with Coriander Pesto
Hummus made with garlic, chickpeas, lemon and tahini and drizzled with homemade coriander and walnut pesto.
- 10g coriander
- 75ml olove oil
- 1 clove of garlic, rough chopped
- 40g walnuts
- 35g grated Parmesan
- 1/2 tsp salt
- Juice of a lemon
- 400g tin of chickpeas, drained and rinsed
- 4 cloves of garlic, crushed
- 100g tahini
- 1 tbsp olive oil
- 50ml olive oil/water (possibly needed)
- For the pesto blitz all ingredients together.
- To make the hummus add all the ingredients (except the 50ml of water or oil), and process.
- Add water or oil until the consistency is soft but not sloppy.
- Put the hummus in a serving bowl and drizzle through the pesto.
- Use the leftover pesto on chicken or salads.
Chez Le Rêve Français http://chezlerevefrancais.com/