Lemon and Coriander Feta Hummus


A few years ago I began referring to certain people as “hummus” people – those who can lift even the most boring [cucumber stick] people into a fun, exciting atmosphere.  A party spread without hummus is like a party without this friend – the fun enabler.

Point is, hummus is great.  But why not mix it up a bit?  This particular Mediterranean inspired version works particularly well – the lemon juice adds enough liquid that less oil is required, while the feta ensures the texture isn’t compromised.


  • Can of Chickpeas
  • Juice and zest of a lemon
  • Crumbled feta
  • Fresh Coriander
  • Garlic Clove
  • Oil
  • Salt

Method (criminally easy)


  1. Add chickpeaslemon juice, lemon zestfeta, garlic and coriander to a blender
  2. Pulse a few times before blending into a thick paste.
  3. Slowly add the oil while blending, keeping a close eye on the consistency.  If it seems to get too runny, add more feta.

Serving and Storage

Garnish with some crumbled feta, lemon zest and fresh coriander leaves.  Serve with and dippable, you really have to tried hard to get this wrong.


This will keep in a sealed jar for a week or so.

What are your favourite Hummus variations?  Let us know in the comments.

3 Comments Add yours

  1. Lauren says:

    You really made me laugh with this post. I could immediately identify one of my friends as a hummus person. And the recipe looks great too- nifty flavor combo.

    1. Thanks Lauren, I really do think it’s an apt description..just a shame about the cucumber people (and don’t get me started on the celery people.)

      1. Lauren says:

        You’re SO right. I feel better equipped to navigate life, now that I can clearly categorize people. Waaaay too many celery ppl around me right now. 😉

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