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Sundried tomato houmous with crispy chickpeas recipe

Sundried tomato houmous with crispy chickpeas recipe

47 ratings

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

  • Serves Serves 6 (makes 300g)
  • 25 mins to cook and 10 mins to cool
  • 184 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 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
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    13g 18%
  • Saturates

    2g 8%
  • Sugars

    1g 1%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 10.4g Protein 5.2g Fibre 5.7g


  1. 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.

  2. 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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