Sundried tomato houmous with crispy chickpeas recipe
Created by The Tesco Recipes 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- Serves 6 (makes 300g)
- Takes 25 mins plus cooling
- 184 calories / serving
- Dairy-free
- Vegan
- Vegetarian
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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Shop ingredientsEach serving contains
- Energy
- 765kJ 184.0kcal
- Fat
- 13g
- Saturates
- 2g
- Salt
- 1.0g
- Sugars
- 1g
of the Reference intake
Carbohydrate 10.4gProtein 5.2gFibre 5.7g
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- 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.
- 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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