Humus with Coriander.
Serves 6.
125g chickpeas,
1 head of garlic
1 tbsp tahini
200g Greek Yogurt
Handful of fresh corinader
salt and black pepper
1. soak the chickpeas overnight. preheat the oven to 180C. drain the chickpeas and pour over more water to cover, bring to the boil, cover and cook for about 30 minutes, until tender but still intact.
2. roast the head of garlic in the oven for about 20 minutes. drain the chickpeas, reserving a little of the liquid and allow to cook for 5-10 minutes, before putting into a food processor wiht the tahini, greek yogurt, chopped coriander and salt and pepper to taste. crust the roasted garlic cloves to release the sweet soft garlic pulp and add as much or as little as you like.
