Name: Layered Hummus with Spiced Tortilla Chips and Pomegranate Seeds Recipe
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Cuisine: Mediterranean
Ingredients: 2 x 240g cans chickpeas, drained and rinsed; 4 tbsp tahini; 3 garlic cloves, crushed; 2 tsp ground cumin; 5 tbsp extra virgin olive oil; Zest and juice of 1½ lemons; 4 tbsp extra virgin olive oil; ½ bunch parsley, leaves picked; ½ bunch mint, leaves picked; Juice of ½ lemon; 1 green chilli, deseeded and diced; 1 tbsp olive oil; 1 tsp ground cumin; 1 tsp sumac; 4 flour tortillas; 100g pack pomegranate seeds; 2 tbsp pine nuts, toasted; 200g feta, crumbled

Introduction

This layered hummus with spiced tortilla chips is a vibrant and flavorful dish perfect for sharing. The creamy hummus is elevated with a fresh herby oil, while crunchy, spiced tortilla chips add a delightful contrast. It’s a wonderful appetizer or snack that’s both satisfying and visually stunning.

The image shows a white plate filled with a layered dish that starts with a smooth, creamy base of light beige hummus spread evenly across the plate. On top, there is a drizzle of green herb sauce, scattered bright red pomegranate seeds, and small white chunks of soft cheese distributed evenly. Pine nuts are sprinkled lightly over the dish, adding texture. Around the plate, triangular pita chips rest on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 x 240g cans chickpeas, drained and rinsed

4 tbsp tahini

3 garlic cloves, crushed

2 tsp ground cumin

5 tbsp extra virgin olive oil

Zest and juice of 1½ lemons

4 tbsp extra virgin olive oil (for herby oil)

½ bunch parsley, leaves picked

½ bunch mint, leaves picked

Juice of ½ lemon

1 green chilli, deseeded and diced

1 tbsp olive oil (for tortilla chips)

1 tsp ground cumin (for tortilla chips)

1 tsp sumac (for tortilla chips)

4 flour tortillas

100g pack pomegranate seeds

2 tbsp pine nuts, toasted

200g feta, crumbled

Instructions

Step 1: In a food processor, blend the chickpeas, tahini, crushed garlic, ground cumin, 5 tbsp olive oil, lemon zest, and lemon juice. Add about 50ml water to reach your desired consistency. Season to taste and chill for up to 24 hours.

Step 2: In a small bowl or food processor, combine the parsley, mint, lemon juice, green chilli, and 4 tbsp olive oil. Blend until smooth to create the herby oil. Chill for up to 24 hours if desired.

Step 3: Preheat the oven to 200°C (180°C fan) or gas mark 6. Mix the 1 tbsp olive oil, ground cumin, and sumac in a small bowl. Brush the mixture over one side of each tortilla, then season.

Step 4: Cut each tortilla into 8 triangles and arrange them in a single layer on a baking tray. You may need two trays or to bake in batches.

Step 5: Bake the tortilla chips for 5-8 minutes until crisp and lightly golden.

Step 6: Spread the chilled hummus over a large serving plate, drizzle generously with the herby oil, and scatter over pomegranate seeds, toasted pine nuts, and crumbled feta.

Step 7: Serve immediately with the warm spiced tortilla chips for dipping.

Tips & Variations

For extra creaminess, add a splash of cold water or olive oil while blending the hummus.

You can substitute the flour tortillas with corn tortillas for a different texture.

Adjust the chilli quantity to your heat preference or omit it for a milder dip.

To add a smoky flavor, sprinkle a little smoked paprika over the tortilla chips before baking.

Storage

Store the hummus and herby oil separately in airtight containers in the refrigerator for up to 3 days. Keep the tortilla chips in an airtight container at room temperature for 1-2 days to maintain crispness. Reheat the chips briefly in the oven if they soften. Assemble just before serving for the best texture and flavor.

FAQs

Can I make the hummus without a food processor?

Yes, you can use a stick blender or mash the chickpeas by hand, though the texture may be less smooth. It’s best to blend thoroughly for creamy hummus.

What can I substitute for sumac in the tortilla chips?

If you don’t have sumac, you can use a pinch of lemon zest or a little mild paprika to add a touch of tang and color to the chips.