Description
This vibrant Layered Hummus with Spiced Tortilla Chips recipe combines creamy homemade hummus with a fresh herby oil, topped with pomegranate seeds, toasted pine nuts, and crumbled feta. Accompanied by crispy, oven-baked spiced tortilla chips, it’s a flavorful and stunning dish perfect for sharing as a healthy appetizer or snack.
Ingredients
Scale
Hummus
- 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
Herby Oil
- 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
Spiced Tortilla Chips
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp sumac
- 4 flour tortillas
Toppings
- 100g pack pomegranate seeds
- 2 tbsp pine nuts, toasted
- 200g feta, crumbled
Instructions
- Prepare the Hummus: In a food processor, combine the drained chickpeas, tahini, crushed garlic, ground cumin, extra virgin olive oil, lemon zest, and lemon juice. Whizz the mixture, gradually adding about 50ml water to reach your desired consistency. Season with salt and pepper to taste. Chill the hummus in the refrigerator for up to 24 hours to allow flavors to meld.
- Make the Herby Oil: Using the small bowl attachment of a food processor or a stick blender, blend together the extra virgin olive oil, parsley leaves, mint leaves, lemon juice, and diced green chilli until well combined. This herby oil can also be chilled for up to 24 hours to develop flavors.
- Prepare the Spiced Tortilla Chips: Preheat your oven to 200°C (180°C fan/gas mark 6). In a small bowl, mix the olive oil with ground cumin and sumac. Brush this mixture over one side of each flour tortilla, then season with a pinch of salt. Cut each tortilla into 8 triangular pieces and arrange them in a single layer on a baking tray or two if needed. Bake for 5-8 minutes until the chips are crisp and lightly golden.
- Assemble and Serve: Spread the chilled hummus evenly on a large serving plate. Drizzle generously with the herby oil. Scatter the pomegranate seeds, toasted pine nuts, and crumbled feta over the top. Serve immediately with the spiced tortilla chips on the side for dipping or scooping.
Notes
- The hummus and herby oil can be made ahead and chilled for up to 24 hours, making it great for meal prep or party planning.
- Adjust the amount of green chilli in the herby oil according to your preferred spice level.
- For a gluten-free option, substitute the flour tortillas with gluten-free tortillas or serve with vegetable crudités.
- To toast pine nuts, dry fry them in a pan over medium heat for 2-3 minutes until golden and fragrant, stirring frequently to avoid burning.
- If you don’t have sumac, you can use a little extra cumin and a squeeze of lemon juice on the tortilla chips for a similar tangy flavor.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Keywords: Layered hummus, spiced tortilla chips, homemade hummus, herby oil, Mediterranean appetizer, healthy snack, vegetarian dip, pomegranate seeds, toasted pine nuts, feta cheese
