This recipe takes 7-8 minutes to prepare and 10 minutes to cook. It serves 6.
Suitable for: Vegetarian, Diabetic
Allergen information: Sesame (hummus), gluten (wheat tortillas)
Cooking information: 200°C, 180°C fan, Gas 6
For the hummus
- 400g chickpeas, rinsed and drained
- 2 tbsp olive oil
- 2 tbsp tahini paste
- ½ tsp ground cumin
- 1 garlic clove, crushed
- Juice 1 lemon
- Freshly ground black pepper
For the tortilla chips
- 8 wheat tortillas
- 2 tbsp vegetable oil
- Paprika or chilli powder
To make the Hummus
- Tip the rinsed chickpeas into a food processor (or a bowl if you areusing a handheld blender), then add all the remaining ingredients (olive oil, tahini paste, cumin, carlic and lemon juice) and whizz together until you have a smooth paste.
- Add a little water if the mixture is too thick. Season with pepper to taste.
To make the Tortilla Chips
- Brush each side of the tortillas with the oil, then cut each into 8 triangles.
- Arrange in a single layer on a large baking tray (you can do this in two batches) and bake for 7-8 minutes or until crisp and starting to brown.
- Remove from the oven, sprinkle with paprika or chilli powder and leave to cool.
- Add a jar of drained red peppers to the basic hummus mix or stir in chopped olives or caramelised onions.
- Add crème fraiche, cream cheese or Greek yogurt for a richer taste or substitute the chickpeas for other pulses such as cannellini beans, butter beans or kidney beans.
- You could also try adding different spices such as smoked paprika, cayenne or ground coriander.
- This can be made in large batches and frozen in individual portions – perfect as a finger food.
Nutrition: per serving
- Kcal - 349; Fat - 18.1g; Saturates - 3g; Carbs - 39.5g; Sugars - 4g; Fibre - 6.1g; Protein - 10.1g; Salt - 1.35g