Layered hummus with spiced tortilla chips
Ingredients
- Step 1 2 x 240g cans chickpeas , drained and rinsed
- Step 2 4 tbsp tahini
- Step 3 3 garlic cloves , crushed
- Step 4 2 tsp ground cumin
- Step 5 5 tbsp extra virgin olive oil
- Step 6 zest and juice 1.5 lemons
- Step 7 4 tbsp extra virgin olive oil
- Step 8 ½ bunch parsley , leaves picked
- Step 9 ½ bunch mint , leaves picked
- Step 10 juice 0.5 lemon
- Step 11 1 green chilli , deseeded and diced
- Step 12 1 tbsp olive oil
- Step 13 1 tsp ground cumin
- Step 14 1 tsp sumac
- Step 15 4 flour tortillas
- Step 16 100g pack pomegranate seeds
- Step 17 2 tbsp pine nuts , toasted
- Step 18 200g feta , crumbled
Calories: 281
Carbohydrate: 18 g
Protein: 6 g
Fat: 20 g
Cook time: 40 minutes
Prep time: 30 minutes
Total time: 70 minutes
Servings: 8
TAGS
Buffet
Canape
Snack
Starter
30-60 minute
400 kcal or less
Buffet
Christmas party
Dinner party starter
Hummu
Katy Greenwood
Make Ahead
New years eve party
Party snack
Winter
Directions
- Step 1 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.
- Step 2 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.
- Step 3 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.
- Step 4 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.