Coriander and chickpea purée

I love eating and using healthy fats, but I wanted to make a dip similar to houmous without all the fat from the tahini and olive oil so that I would be able to have it in larger quantities and as a main protein source for meals. We need fats, and houmous is full of healthy fats, which is why it makes such a great and nutritious snack (especially with crudités), but you don’t want too much of it as it is extremely fattening. This coriander and chickpea purée is greener and more flavoursome than regular houmous, with plenty of zingy lemon juice. It’s just as smooth and creamy as regular houmous, but you can enjoy larger amounts of it with your meals. This high-protein purée is delicious in my Mediterranean Nourish Bowl, spread on toast or crackers, or for dipping crudités.



2 large handfuls of fresh coriander (stalks included)

1 can of chickpeas

2 garlic cloves

Juice of 1 lemon

100ml almond milk (Homemade or shop-bought, but if you’re using shop-bought, make sure it has nothing nasty added to it)

Method: Add everything to a food processor and blend until smooth. Try serving it with my Mediterranean Nourish Bowl.


Lauren x



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