Simply add everything together and blend
Makes 2
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Unlock a whole new realm of flavour in your homemade hummus dip with the addition of lemon, coriander and red chilli. This Asian-style combination is zingy, refreshing and so piquant you can’t help but dip everything and anything with it.


  • 400 g can chickpeas, rinsed
  • 2 clove garlic, crushed
  • 2 tbsps tahini paste
  • 1 tsp ground cumin
  • ½ tsp salt
  • 4 tbsps lemon juice
  • 1 fresh long red chilli, deseeded, finely chopped
  • ¼ cup chopped coriander, plus extra leaves, to serve
  • 2 tbsps olive oil, plus a drizzle, to serve
  • 2 tbsps warm water
  • 2 tsps finely grated lemon zest
  • Lemon wedges, to serve

Place chickpeas, garlic, tahini, cumin, salt, juice, chilli, oil, warm water and half the zest and in a food processor; process until smooth. Stir through coriander.


Drizzle with oil. Top with remaining zest and extra coriander. Serve with lemon wedges.

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