Layered houmous with spiced tortilla chips
Layered houmous with spiced tortilla chips
Entertain a crowd with this attractive chickpea dip - make the houmous and herby oil ahead, then assemble at the last minute
- Serves 8
- Easy
Nutrition per serving
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Calories 281
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Carbohydrates 18
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Saturated Fat 3
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Sugar 1
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Protein 6
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Fat 20
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Fiber 4
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Salt 0.4
Ingredients
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2 x 240g cans chickpeas, drained and rinsed
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4 tbsp tahini
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3 garlic cloves, crushed
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2 tsp ground cumin
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5 tbsp extra virgin olive oil
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zest and juice 1½ lemons
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4 tbsp extra virgin olive oil
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½ bunch parsley, leaves picked
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½ bunch mint, leaves picked
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juice ½ lemon
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1 green chilli, deseeded and diced
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1 tbsp olive oil
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1 tsp ground cumin
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1 tsp sumac
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4 flour tortillas
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100g pack pomegranate seeds
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2 tbsp pine nuts, toasted
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200g feta, crumbled
Method
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In a food processor, whizz together all the ingredients for the houmous, adding about 50ml water to loosen the mixture to your desired consistency. Season, then chill for up to 24 hrs.
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In the small bowl of a food processor or with a stick blender, whizz together all the ingredients for the herby oil. This can also be chilled for up to 24 hrs.
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Just before you want to serve, heat oven to 200C/180C fan/gas 6 to make the tortilla chips. Mix together the oil, cumin and sumac, brush over one side of each tortilla and season. Cut each one into 8 triangles and arrange in a single layer on a baking tray (you may need to use 2 trays, or cook them in batches). Bake in the oven for 5-8 mins until crisp and lightly golden.
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Spread the houmous over a large serving plate, drizzle with the herby oil and scatter over the pomegranate seeds, pine nuts and feta. Serve with the homemade tortilla chips.