Green Hummus with fresh herbs recipe

This green hummus with fresh herbs recipe is absolutely delicious, very easy to make and it also look great.

Like hummus, it has a chickpeas base and cumin, but I have also introduced two delicious fresh herbs which really gave it something extra special These are dill and coriander. I know traditionally Tahini is also used in making hummus but usually I make it without.

Dill is a wonderful herb that has a heating quality so it stimulates the agni (digestive fire). It is also said to help reduce bloating or discomfort in the stomach which may come from too much cooling or low agni. Aside from this, its taste is quite strong and almost any dish using dill has a beautiful and rich aroma (in my opinion).

Coriander when taken in fresh form as a herb it has slightly cooling properties and is often the herb of choice/suited perfectly for Pita dosha individuals; whilst its seeds are more warming. It is however a tridoshic herb/spice (regardless in which form it is taken) which means it helps to maintain balance of all the three doshas. Coriander supports digestion and may help to reduce inflammation amongst many other benefits it has.

In Ayurvedic cuisine, as well as well any cuisine I believe, herbs and spices are used because they are full of prana and can enhance the properties, taste and even the after taste (the way it is digested) of any food. Therefore they have so much power to transform a meal, to give it more flavour and to support digestion or create balance of the three doshas.

Ingredients:
2 cups of cooked chickpeas (you can use canned or soak the raw form overnight and use those). 
a handful of fresh dill 
a handful of fresh coriander
250 ml hot water
1 tbs of extra virgin olive oil
2 tbsp of cumin powder
pinch of Himalayan salt
1/2 squeezed lemon (if you prefer it more lemony, then squeeze a full one)

Preparation:
I used a high power blender, but a food processor is also useful. 

1. In a blender, add the chickpeas with half the amount of the hot water (about 100 ml) and blend until the chickpeas are slightly mashed. 
2. Then add the salt, cumin powder and blend again. 
3. Then add the fresh herbs, oil and lemon juice as well as the remaining amount of the hot water and blend until it is all mixed well together and all ingredients are processed. 

This makes quite a big amount, so you can store it in a glass jar in the fridge. This can be used as a dip served with vegetables or falafel; or as a salad dressing or spread on toast/with crackers etc. It is so delicious and something a little bit different.