It's a really quick post today as I am heading to Dublin at lunch time for a very exciting event this evening. I posted a picture on Sunday night of a snack I had whipped together to enjoy while watching a few episodes of Game of Thrones. The snack was lemon and coriander hummus with homemade flaxseed crackers, some made with fennel seed and some with a z'atar spice mix. The crackers I make in my dehydrator and I appreciate that most readers probabaly don't have a dehydrator so I am going to hold off giving you this recipe until I get a chance to work on a version that can be baked in the oven on a low heat. In the meantime, I am posting the recipe for this delicious lemon and coriander hummus which can be used as a dip with batons of carrot and cucumber or spread over toasted rye bread.
The recipe is a variation of a basic hummus, just with the addition of extra lemon juice and coriander.
2 cups of chickpeas*
1/2 cup of olive oil
1/2 cup of water
Juice of 2 lemons
2 tablespoons of tahini
2 cloves of garlic, crushed
1 cup of fresh coriander
Salt and pepper for seasoning
*If using canned chickpeas, rinse and drain them first. If using dry chickpeas prepare them by soaking them in water for about 12 hours and then cooking them in fresh water for about 1 hour).
Place all of the ingredients in a food processor and blend to the consistency you prefer.
To serve, drizzle about a teaspoon of balsamic vinegar on top. This is optional of course.
Store in a sealed container in the fridge and it should last for about 4-5 days.