Creamy Coriander Hummus

Homemade hummus is one of the easiest appetizers to make and tastes so much better than any store bought variety! This extra creamy coriander hummus is packed with the flavors of coriander and fresh garlic and makes a tasty dip for veggies or pita bread.

Creamy Coriander Hummus

We eat a lot of hummus in this house and sometimes I honestly forget how easy and delicious it is to make from scratch! This recipe makes a rather large batch and if you have canned garbanzo beans in your pantry, you only need a few more ingredients to have this homemade dip in your fridge at all times. Coriander Hummus is the perfect side for Grilled Herb Marinated Chicken or served on it’s own as an appetizer. 

Ingredients in Homemade Hummus

• Chickpeas – also known as garbanzo beans. I use canned garbanzos for this hummus.
• Tahini – this sesame butter gives all hummus it’s signature nutty flavor. 
• Olive Oil – essential for making this dip creamy and smooth.
• Greek Yogurt – just two heaping Tablespoons but it makes all the difference in creaminess.
• Garlic – fresh garlic cloves.
• Lemon Juice – fresh squeezed to give that zing!
• Salt – gotta have it.
• Water – just a bit to get the consistency you like.
• Vitality Oils – Coriander, Parsley and Black Pepper. These oils give this hummus a deep herbaceous flavor. (substitutions to follow)

Cooking with Young Living Vitality Oils

Young Living Vitality oils are a great substitute for fresh herbs and spices in recipes! Just a drop can bring the flavor of an entire teaspoon or more of a dried herb. These oils are all GRAS certified so they are safe and meant for consumption and I have fun cooking with them.

If you want more information about essential oils and getting started with them, you can read this post that I read all about them!  Note: if you do not wish to cook with these oils, I give substitutions in the recipe below.

How to Make Homemade Hummus

1. Drain: start by draining the canned chickpeas. You can reserve the canned liquid to use to thin out your hummus or you can use water. I generally use water.
2. Combine: in a food processor combine chickpeas, tahini, yogurt, garlic lemon juice, olive oil, salt, and vitality oils. 
3. Puree: blend until the mixture is smooth. 
4. Thin: begin slowly adding the water as you blend, until the desired consistency is reached.
5. Taste: taste and season more to taste if necessary.

Tips for the Creamiest Homemade Hummus

1. Peel the garbanzo beans. I know this sounds like an insane amount of work but it’s rather quick work and creates an extra creamy texture. Of course you can always leave this step out if you want to make this dip fast. Either way it won’t change the taste! To peel, simply drain and rinse garbanzos and gently roll them between your fingers. The skins come right off!
2. Add Greek yogurt. This is a trick I learned from a good friend and wow does it change up your hummus game! Just a couple good big Tablespoons of full fat Greek Yogurt give any hummus recipe a velvety smoothness.
3. Use a good food processor or blender. You need to puree for quite a bit and continue to scrape down the sides to make sure everything is blended.

Possible Substitutions

• Coriander Vitality Oil – alternately you can use 1/4 teaspoon of toasted whole coriander seeds.
• Parsley Vitality Oil – you can also use 2 Tablespoons coarsely chopped fresh flat-leaf parsley, plus more for garnish.
• Black Pepper Vitality Oil – alternately you can substitute 1/4 teaspoon black pepper.

More Delicious Dip Recipes to Try

• The Ultimate Loaded Guacamole
• Roasted Tomatillo and Jalapeño Salsa
• Ricotta White Bean Dip
• Pumpkin Pie Dip
• Cheesy Dill Artichoke Dip
• Creamy Greek Garlic Dip
• Roasted Beet Hummus

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Creamy Coriander Hummus

Yield: 3 cups

Prep Time: 20 minutes

Additional Time: 30 minutes

Total Time: 50 minutes

A creamy coriander infused hummus dip.

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Ingredients

• 2 - 15oz cans Garbanzo Beans
• 1/2 cup tahini
• 1/4 cup olive oil
• 2 cloves garlic
• 2 heaping tablespoons full-fat Greek yogurt
• 1/2 cup lemon juice
• 1/8-1/4 cup water
• 1 teaspoon kosher salt
• 2 drops coriander vitality oil
• 2 drops parsley vitality oil
• 2 drops black pepper vitality oil

Instructions

1. Drain canned garbanzo beans, rinse and peel. (see notes.) You can reserve the canned liquid to use to thin out your hummus or you can use water. I generally use water.
2. In a food processor combine chickpeas, tahini, yogurt, garlic lemon juice, olive oil, salt, and vitality oils. 
3. Puree until the mixture is smooth, scraping down the sides with a rubber spatula and blending again until no chunks remain.
4. Through the feed tube at of your food processor, begin slowing adding water (or reserved liquid) until you reach desired consistency. This will take between 1/8-1/4 cup of water.
5. Refrigerate for at least 30 minutes before serving.

Notes

Peel the garbanzo beans:

I know this sounds like an insane amount of work but it's rather quick work and creates an extra creamy texture. Of course you can always leave this step out if you want to make this dip fast. Either way it won't change the taste! To peel, simply drain and rinse garbanzos and gently roll them between your fingers. The skins come right off!

Substitutions for Vitality Oils

• Coriander Vitality Oil - alternately you can use 1/4 teaspoon of toasted whole coriander seeds.
• Parsley Vitality Oil - you can also use 2 Tablespoons coarsely chopped fresh flat-leaf parsley, plus more for garnish.
• Black Pepper Vitality Oil - alternately you can substitute 1/4 teaspoon black pepper.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 380Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 283mgCarbohydrates: 34gFiber: 9gSugar: 5gProtein: 13g