Serves 2

Hummus topped with chermoula chickpeas

Hummus topped with chermoula chickpeas

Ingredients:

For the chermoula:

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)

For the hummus:

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)

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 as a drizzle.
  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 your favourite Ryvita Thins.

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