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hummus with coriander pesto in a bowl.

Hummus with Coriander Pesto

Amanda
Hummus made with garlic, chickpeas, lemon and tahini and drizzled with homemade coriander and walnut pesto.
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Snack
Cuisine Middle Eastern
Servings 4
Calories 548 kcal

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.

Nutrition

Calories: 548kcalCarbohydrates: 23gProtein: 15gFat: 47gSaturated Fat: 7gCholesterol: 8mgSodium: 718mgPotassium: 437mgFiber: 7gSugar: 1gVitamin A: 254IUVitamin C: 16mgCalcium: 214mgIron: 4mg
Keyword hummus
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