Buffet recipe for 8 people, takes only 10 mins; recipe has chickpea, tahini, garlic clove, ground cumin, extra virgin olive oil, lemon, extra virgin olive oil, parsley, mint, lemon, green chilli, olive oil, ground cumin, sumac, flour tortilla, pomegranate seed, pine nut and feta.
Layered hummus with spiced tortilla chips
Course: Buffet
Servings
8
servings
Prep time
30 mins
Ingredients
- Garlic Clove: 3 garlic cloves, crushed
- Extra Virgin Olive Oil: 5 tbsp extra virgin olive oil
- Olive Oil: 1 tbsp olive oil
- Chickpea: 2 x 240g cans chickpeas, drained and rinsed
- Mint: 1/2 bunch mint, leaves picked
- Parsley: 1/2 bunch parsley, leaves picked
- Lemon: zest and juice 1 1/2 lemons
- Tahini: 4 tbsp tahini
- Ground Cumin: 2 tsp ground cumin
- Flour Tortilla: 4 flour tortillas
- Feta: 200g feta, crumbled
- Pine Nut: 2 tbsp pine nuts, toasted
- Pomegranate Seed: 100g pack pomegranate seeds
- Green Chilli: 1 green chilli, deseeded and diced
- Sumac: 1 tsp sumac
Directions
- 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.
