Name: Layered hummus with spiced tortilla chips
Prep time: 30 min
Cook time: 10 min
Total time: 40 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

Layered hummus with spiced tortilla chips

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.