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Sundried tomato houmous with crispy chickpeas recipe

Sundried tomato houmous with crispy chickpeas recipe

48 ratings

Created by The Tesco Real Food team

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

  • 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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