If you love hummus you will love this recipe coriander pesto. It is so easy to make in a food processor, at a fraction of the cost of ready made.
The hummus is full of the flavours of garlic and lemon and it's so delicious with the walnut and coriander pesto stirred through too. Perfect for alfresco dining or an easy lunch with plenty of vegetables for dipping.
Bon appétit!
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🥘 Ingredients
Hummus
In this version I’ve used a tin of chickpeas. Of course, you could soak and cook the dried beans from scratch, but tinned beans are great for whizzing up falafels and throwing into a vegetable curry. I always keep a few tins to hand. Drain the tin but keep the drained water. The cooking liquid from the tin is also known as aquafaba and can be used as an egg replacements which is great for vegans or if you have just run out of egg!
For flavouring I am using lemon juice and 4 cloves of garlic, but how much you use is up to you. I've also used tahini, or sesame paste, which is traditionally used but the hummus is equally delicious without it.
Pesto
Whilst a traditional pesto may contain pine nuts and basil, this one has walnuts and coriander. Walnuts are much cheaper to buy and are just as sweet as pine nuts.
The remaining ingredients are garlic, olive oil and Parmesan cheese.
🔪 Instructions
You really do need a food processor or liquidiser to make the pesto quickly.
Start by grating the parmesan as fine as possible. Chop the garlic and put in a small bowl processor with the coriander, parmesan, walnuts and olive oil.
Pulse it together to get the consistency you prefer. I like it to have some small pieces of nut for a little crunch.
Check the seasoning.
For the hummus, drain a can of chickpeas, (reserving the aquafaba or cooking liquid), juice the lemon and peel the garlic and crush.
Tip all the ingredients into a food porcessor along with the tahini. I have found that the tahini I bought in the UK tends to be quite stiff, more the consistency of peanut butter, but the brand in France was much more fluid. You may need to add some aquafaba to loosen the mixture or use less tahini if yours is very thin.
To serve, scrape the hummus into a bowl and drizzle the pesto through. Decorate with a few chopped walnuts and coriander leaves.
There's nothing better than carrot, cucumber and celery sticks for dipping, but I also like breadsticks, pitta bread, crisps and crackers too.
It's also great as a spread in sandwiches instead of butter.
Pesto is great for so many things other than pasta. Spread it on chicken before grilling, drizzle over tomatoes as a salad or stir through hot new potatoes.
Both recipes need to be stored covered in the refrigerator for up to 3 days.
Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais.
Other recipes using canned beans
📋 Recipe
Hummus with Coriander Pesto
Ingredients
For the pesto
- 10 g coriander
- 75 ml olive oil
- 1 clove of garlic rough chopped
- 40 g walnuts
- 35 g grated Parmesan
- ½ teaspoon salt
For the hummus
- Juice of a lemon
- 400 g tin of chickpeas drained and rinsed
- 4 cloves of garlic crushed
- 100 g tahini
- 1 tablespoon olive oil
Instructions
- For the pesto blitz all ingredients together.
- To make the hummus add all the ingredients and process.
- Add water or aquafab from the chickpea tin until the mixture is soft but not sloppy.
- Put the hummus in a serving bowl and drizzle through the pesto.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Please refer to the post for detailed recipe instructions.
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Amanda
Thanks Angela. I am sure you will love it.
Amanda
Thanks Scarlet. I like to mix the flavours with something unexpected.
Scarlet
I love the sound of this. I love pesto and I love hummus and the fun coriander twist should give it a nice extra punch of flavor.
Angela
I haven't had coriander pesto before but it sounds amazing. This is a must try recipe for me. Thanks for sharing!
Amanda
Thanks Jen. It's a great dish to make with canned chickpeas!
Amanda
Thanks Monica. We're mad for it here and use it in everything!
Amanda
Thanks Julia
Amanda
That's great Laura, thanks!
Jen
Wow, this is amazing! Such an easy recipe to make that full of flavor. I was so happy to see I had everything in my kitchen already to make this.
Monica
I adore cilantro, but have never tried it in pesto before. So perfect, as I always have extra left over after buying a bunch, and hate for it to go in the bin. Thanks for the lovely recipe!
Julia
I absolutely agree with you - making homemade hummus and pesto is easy and you can experiment with flavors! We make similar and we love it!
Laura Tobin
Excellent idea, I was looking for a new recipe for my zoom aperocena tomorrow. This will be it!
cookandenjoyrecipes
Hope all going well. Please check out the new monthly exchange link as you still have time to email me your entry. Hope to find an email from you shortly.
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Thanks Esme. Been away for a couple of weeks but back now.x
cookandenjoyrecipes
Just an update. You post released today. Thanks for this lovely contribution.
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I'm coriander/cilantro addicted!
Karen
Love cilantro…always have it in the fridge. I can't wait to give your version of hummus a try.
cookandenjoyrecipes
Thank you for your approval to share this recipe in the Sharing is Caring Recipe Exchange Project. I have scheduled it for release on 27 November
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Thank you very much. It certainly doesn't last very long in our house!
TheMintThief
Yum.. This looks absolutely heavenly!
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Thanks Mimi - it must have been your layered version that inspired me. I'll try white beans as it's a staple here and cheaper!
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Ooops!Thanks Susan, I've amended the recipe now. Your daughter's version sounds great with the cumin. I'll try that next time.
chef mimi
Love it! I've added pesto to hummus (actually white bean dip because I like it better than hummus) but I really love your presentation! Next time I'll do this!!!
ourfrenchoasis
Hi Amanda, I'm a little confused as your recipe for the hummus doesn't have the tahini in it? However, our eldest daughter makes hummus all the time, or rather her variation of it, chickpeas, orange juice, olive oil, cumin and garlic, oh my goodness it is fantastic, she never adds tahini, and I don't miss it! She has made this non stop all summer for us, for friends, for guests to dinner, we have introduced so many French people to it as they have never tasted such a thing, I think we are educating our village in English food, Mexican food, Spanish Food, you name it, we have given it to them and they come back for more!!!