Name: Layered hummus with spiced tortilla chips
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 2 x 240g cans chickpeas , drained and rinsed -; 4 tbsp tahini -; 3 garlic cloves , crushed -; 2 tsp ground cumin -; 5 tbsp extra virgin olive oil -; zest and juice 1.5 lemons -; 4 tbsp extra virgin olive oil -; ½ bunch parsley , leaves picked -; ½ bunch mint , leaves picked -; juice 0.5 lemon -; 1 green chilli , deseeded and diced -; 1 tbsp olive oil -; 1 tsp ground cumin -; 1 tsp sumac -; 4 flour tortillas -; 100g pack pomegranate seeds -; 2 tbsp pine nuts , toasted -; 200g feta , crumbled -

Layered hummus with spiced tortilla chips

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Layered hummus with spiced tortilla chips

1. 2 x 240g cans chickpeas , drained and rinsed -

2. 4 tbsp tahini -

3. 3 garlic cloves , crushed -

4. 2 tsp ground cumin -

5. 5 tbsp extra virgin olive oil -

6. zest and juice 1.5 lemons -

7. 4 tbsp extra virgin olive oil -

8. ½ bunch parsley , leaves picked -

9. ½ bunch mint , leaves picked -

10. juice 0.5 lemon -

11. 1 green chilli , deseeded and diced -

12. 1 tbsp olive oil -

13. 1 tsp ground cumin -

14. 1 tsp sumac -

15. 4 flour tortillas -

16. 100g pack pomegranate seeds -

17. 2 tbsp pine nuts , toasted -

18. 200g feta , crumbled -

How to cook deliciously - Layered hummus with spiced tortilla chips

1. Stage

In a food processor, whizz together all the ingredients for the hummus, adding about 50ml water to loosen the mixture to your desired consistency. Season, then chill for up to 24 hrs.

2. Stage

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.

3. Stage

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.

4. Stage

Spread the hummus 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.