Spice up your traditional humous with a little coriander, cumin, and chilli, and you've got a humous that almost transports you to Morocco! I find that adding small amounts of the spices works best.
1 x 400g tin chick peas, drained
1 clove of garlic, finely chopped
1/2 teaspoon of ground coriander
1/4 teaspoon of ground cumin
a pinch of red chilli powder
1 tablespoon of fresh coriander leaves, chopped
Juice of a large lemon
1 tablespoon of water
1 dessert spoon of tahini paste
1 1/2 tablespoons of olive oil
Salt and pepper to taste
Makes up the equivalent of a 300g pot of humous from the store.
This serves 3-4 with pitta bread, crudities, or tortilla crisps.