LAYERED HUMMUS WITH SPICED TORTILLA CHIPS

Layered hummus with spiced tortilla chips image

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

Provided by Katy Greenwood

Categories Buffet, Canapes, Snack, Starter

Time 40m

Number Of Ingredients 18

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

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 281 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium