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Sundried tomato houmous with crispy chickpeas recipe

Sundried tomato houmous with crispy chickpeas recipe

48 ratings

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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

  • Serves Serves 6 (makes 300g)
  • 25 mins to cook and 10 mins to cool
  • 184 calories / serving

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

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    Budget swap: Use ready made fajita seasoning instead of buying all the spices listed in the ingredient list

    Each serving contains

    • Energy

      765kj
      184kcal       9%

    • 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

    Method

    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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