Silky Hummus with Coriander

This will be an extremely short post, because a certain lady, in a certain city, or something like that… Anyway, the wisest lady on the subject of hummus wrote somewhere — probably on her food blog, naturally — that good hummus can only be made from soaked chickpeas, and preferably you should soak them in Tel Aviv.

Well, without a doubt, if you’re going to soak them, Tel Aviv is the only place. But I completely disagree with the other point. You can make silky, delicate hummus from tinned chickpeas. You just have to make an effort, really want to do it and give that hummus a little piece of your heart — some love, certainly.

So don’t worry: if you don’t have tinned chickpeas, you’ll certainly get some yummy food more quickly. Highly recommended. This version has coriander, to bring a little of Tel Aviv into the dish, since we’re not soaking anything 😉

At a glance:

Preparation time: 5 minutes

Serves: 2 people (a generous helping)

How many calories: oh, don’t be ridiculous

Ingredients for silky hummus:

• 1 tin of chickpeas
• 2 tablespoons of tahini
• 2 pinches of salt
• 2 cloves of garlic
• a few sprigs of fresh coriander
• freshly ground black pepper
• olive oil

How to make hummus with coriander:

I put the chickpeas into a deep bowl, having first drained off — actually, thrown away — almost all the liquid. I added 2 tablespoons of tahini, a little salt and two cloves of garlic. I blended the chickpeas thoroughly with a blender until I had a delicate, silky mixture.

Only then did I start pouring in the olive oil, about 2 tablespoons, while continuing to blend. Next, I added pepper and torn sprigs of fresh coriander. I mixed it with a spoon. The coriander hummus is ready. It tastes perfect with a bread roll or pita. Enjoy.