Layered hummus with spiced tortilla chips
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Ingredients
For the hummus
- 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
For the herby oil
- 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
For the tortilla chips
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp sumac
- 4 flour tortillas
To serve
- 100g pack pomegranate seeds
- 2 tbsp pine nuts, toasted
- 200g feta, crumbled
Method
- 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.
