This only takes about five minutes to whizz up in a food processor. It is perfect with breadsticks or crudités as a pre-dinner nibble, or you could serve it as a light lunch with olives, cucumber sticks and crusty bread. Canned chickpeas are perfect for the job – they give a lovely light and creamy texture.
Super-quick lime & coriander hummus
1 x 400g (approx) can chickpeas, drained over a jug – save some of the water
2 cloves garlic, grated or very finely chopped
1 tablespoon tahini
Finely grated zest and juice of a lime
2 tablespoons of olive oil
2 teaspoons curry powder or paste (I used Madras)
A large handful of fresh coriander, roughly chopped
Salt and freshly ground black pepper
Put all the ingredients into the processor and give everything a whizz.
If the mixture is stiff, add some of the chickpea water, a little at a time (if you forgot to save it, ordinary water is fine). You are looking for something that is the texture of soft mashed potato.
Scrape into a serving bowl and serve with cucumber sticks, olives and crackers or crusty bread.