I went to a cookery class at Daylesford organic with the lovely Lizzie King from Vita Love Baby, one of our guest bloggers. One of the recipes on the agenda was Lime and Coriander Houmous. We all left the cooking class with promises of recreating the delicious recipes as soon as possible, and I’ve been making this on a weekly basis.

  • 2 cups chickpeas soaked overnight and cooked through (or 2 cans drained chickpeas)
  • 3 heaped tbsp tahini paste
  • 1 tsp ground coriander
  • 2 garlic cloves
  • 1 tbsp Dijon mustard
  • 1 lime zest and juice
  • large spring fresh coriander roughly chopped
  • 1/4 cup olive oil
  • sea salt and pepper to taste

The coriander is packed with antivirals and garlic is a serious antibacterial. Chickpeas are great for bone building and are packed with calcium, magnesium and potassium. You literally throw in a couple of cans of chickpeas, a massive bunch of coriander, the zest and juice of a lime, a couple of cloves of garlic and a big tablespoon of tahini. Whizz it up in the blender or food processor and store in a jar in the fridge. We’ve been eating it with pitta bread and on top of salads.