Hummus Topped with Chermoula Chickpeas
Try this delicious hummus recipe. You'll never buy it ready-made again!
This recipe contains 1 of your 5 a day (containing at least 80g of fruit or vegetables per serving).
Preparation Time: 15 minutes
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energy
176kcal
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fat
10.5g
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of which saturates
1.4g
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carbohydrates
11.1g
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of which sugars
0.59g
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fibre
4.1g
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protein
6.6g
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salt
0.01g
Ingredients
1 clove garlic (3g)
Bunch coriander (4g)
Juice ½ lemon (20g)
1 tsp paprika (2.3g)
1 tsp ground cumin (2g)
1 tbsp. extra virgin olive oil (12.6g)
1 tbsp. white wine vinegar (11.4g)
240g chickpeas, drained - 200g for hummus, 40g for topping
1 tbsp. tahini (18g)
Juice 1 lemon (40g)
1 tbsp. extra virgin olive oil (12.5g)
1 clove garlic, finely chopped (3g)
10 Ryvita Thins
Method
- Blitz all the chermoula ingredients together in a food processor with some seasoning. Coat the 40g chickpeas in 1 tbsp (20g). chermoula. The rest will keep in the fridge to have drizzled over cooked meat or fish.
- For the hummus blitz together 200g chickpeas, tahini, lemon juice, olive oil, garlic and some seasoning until smooth, adding a splash of water if needed.
- Serve the chermoula chickpeas on top of the hummus alongside the Thins. (Thins haven’t been included in the nutritional information)