Layered hummus with spiced tortilla chips

Layered hummus with spiced tortilla chips

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(5 ratings)

Prep: 30 mins Cook: 10 mins


Serves 8

Entertain a crowd with this attractive chickpea dip - make the hummus and herby oil ahead, then assemble at the last minute

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal281
  • fat20g
  • saturates3g
  • carbs18g
  • sugars1g
  • fibre4g
  • protein6g
  • salt0.4g
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    For the hummus

    • 2 x 240g cans chickpeas, drained and rinsed
    • 4 tbsp tahini



      Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

    • 3 garlic cloves, crushed
    • 2 tsp ground cumin
    • 5 tbsp extra virgin olive oil
    • zest and juice 1½ lemons



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    For the herby oil

    • 4 tbsp extra virgin olive oil
    • ½ bunch parsley, leaves picked



      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • ½ bunch mint, leaves picked



      There are several types of mint, each with its own subtle difference in flavour and appearance.…

    • juice ½ lemon



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • 1 green chilli, deseeded and diced

    For the tortilla chips

    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 tsp ground cumin
    • 1 tsp sumac



      This wine-coloured ground spice is one of the most useful but least known and most…

    • 4 flour tortillas

    To serve

    • 100g pack pomegranate seeds
    • 2 tbsp pine nuts, toasted
    • 200g feta, crumbled



      A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…


    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.

    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.

    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.

    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.

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    Comments, questions and tips

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    Familygirleffy's picture
    5th Jan, 2015
    Very good indeed! Made this to have with a middle eastern taginey sort of thing, so I left off the dressing and just scattered lots of mint. Love the base houmous recipe in it, very zingy, and not too garlicky! Will be making this again in the near future!
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    2nd Jan, 2015
    This was so simple and delicious. I used pitta bread instead of tortillas. Next time I will put garlic in the parsley and mint dressing just for a little more zing. I also drizzled on a little pomegranate molasses which was yummy!
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