Layered houmous with spiced tortilla chips
Layered houmous with spiced tortilla chips
Entertain a crowd with this attractive chickpea dip - make the houmous and herby oil ahead, then assemble at the last minute
- Serves 8
- Easy
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 1½ lemons
- 4 tbsp extra virgin olive oil
- ½ bunch parsley, leaves picked
- ½ bunch mint, leaves picked
- juice ½ 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
Method
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In a food processor, whizz together all the ingredients for the houmous, adding about 50ml water to loosen the mixture to your desired consistency. Season, then chill for up to 24 hrs.
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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.
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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.
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Spread the houmous 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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