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Sundried tomato houmous with crispy chickpeas recipe
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Rich in smoky and sweet flavours, this sundried tomato houmous works perfectly as a side dip or as the main dish in your Mediterranean platter. Add crispy chickpeas for a great texture contrast. See method
Ingredients
- 400g tin chickpeas, drained
- 1 tsp coriander seeds, lightly crushed
- 1 tsp dried oregano
- ½ tsp sea salt flakes
- ½ tsp smoked paprika
- 2 tbsp olive oil (or oil from the sundried tomato jar)
- 200g tub houmous
- 75g sundried tomatoes, plus 2, roughly chopped, to serve
Budget swap: Use ready made fajita seasoning instead of buying all the spices listed in the ingredient list
Each serving contains
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Energy
765kj
184kcal
9%
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Fat
13g
18%
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Saturates
2g
8%
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Sugars
1g
1%
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Salt
1g
17%
of the reference intake
Carbohydrate 10.4g
Protein 5.2g
Fibre 5.7g
Method
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Preheat the oven to gas 4, 180°C, fan 160°C. Pat dry the chickpeas with kitchen paper, then toss with the coriander seeds, oregano, sea salt flakes, paprika and oil. Spread out on a baking tray and roast for 25-30 mins, stirring halfway, until deep golden brown and crunchy. Set aside to cool completely.
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Meanwhile, put the houmous and sundried tomatoes in a bowl and blitz with a hand blender to combine (or use a small food processor). Transfer to a serving dish and top with the extra sundried tomatoes and a handful of the crispy chickpeas. Serve with the rest of the chickpeas.
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