Kidspot Kitchen

Kidspot Kitchen

Lemon, coriander and green olive hummus recipe

This tasty dip is an easy one to whip up for a barbecue or a quick snack with crunchy crudites or crackers. Yummo.



  • 200g dried chickpeas, soaked in water overnight
  • juice of 1 lemon
  • 3 tbsp extra-virgin olive oil
  • 2-3 garlic cloves
  • 50g sesame seeds
  • 8 pitted green olives
  • 1 handful coriander leaves
  • salt and freshly ground black pepper


Drain the chickpeas, put them in a pan and cover with water. Bring to the boil then reduce the heat to medium and simmer, covered, for 1 1/2 hours or until soft. Drain

Put the chickpeas, lemon juice, oil, garlic, sesame seeds and 170ml water in a blender, in that order, and secure the lid. Turn the machine on and slowly increase the speed to High. Run for 30 seconds or until smooth, stopping and using a wodden spoon to push the ingredients into the blades. Add a little extra water if needed.

With the machine still running, remove the lid plug and add the olives and coriander and season with salt and pepper. Continue to run for 8 - 10 seconds or until finely chopped and well mixed, then serve.


  • Serve with a sprinkle of finely chopped fresh coriander on top and a squeeze of lemon.
  • This recipe was created by Vitamix.