Hummus Topped with Chermoula Chickpeas

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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).

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• energy
  176kcal
  293kcal
• fat
  10.5g
  17.5g
• of which saturates
  1.4g
  2.4g
• carbohydrates
  11.1g
  18.6g
• of which sugars
  0.59g
  0.98g
• fibre
  4.1g
  6.8g
• protein
  6.6g
  11g
• salt
  0.01g
  0.01g

• PER 100G
• PER SERVING

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

1. 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.
2. 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.
3. Serve the chermoula chickpeas on top of the hummus alongside the Thins. (Thins haven’t been included in the nutritional information)

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