Layered hummus with spiced tortilla chips

Layered hummus with spiced tortilla chips

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal281
fat20g
saturates3g
carbs18g
sugars1g
fibre4g
protein6g
salt0.4g
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Ingredients

For the hummus

For the herby oil

For the tortilla chips

To serve

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.

Goes well with

Recipe from Good Food magazine, December 2014

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    Rating: 5 out of 5.5 ratings

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