Here’s a quick, delicious recipe for coriander and turmeric hummus. I love this because there’s a big dose of plant based protein, some anti-inflammatory spice, and a decent kick. All together very satisfying.

2 cans chickpeas, drained
2 tbsp tahini
Glug of olive oil
Juice of a whole lemon
Handful fresh coriander
Tsp ground turmeric
Salt and pepper to taste

Pop all ingredients into a food processor and whizz until smooth. Took about 2 minutes in total, and made absolutely loads!