Hummus and tortilla chips

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

  1. 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.
  2. Add a little water if the mixture is too thick. Season with pepper to taste.

To make the Tortilla Chips

  1. Brush each side of the tortillas with the oil, then cut each into 8 triangles.
  2. 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.
  3. Remove from the oven, sprinkle with paprika or chilli powder and leave to cool.

Top Tips

  • 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

  1. Kcal - 349; Fat - 18.1g; Saturates - 3g; Carbs - 39.5g; Sugars - 4g; Fibre - 6.1g; Protein - 10.1g; Salt - 1.35g