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 -

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.