Starter
Crispy Chickpeas with Pomegranate and Hummus
40 minServes 5Nutri-Score B€€
B
40 min
40 minCrispy Chickpeas with Pomegranate and Hummus
what you need
Ingredients
chickpeas (2 tins, drained and rinsed)Pantry800 g
garlic powder (2 tsp)Spices2 g
smoked paprika (2 tsp)Spices5 g- dried oregano (2 tsp)Spices2 g
- allspice (½ tsp, ground)Spices1 g
olive oil (2 tbsp, plus extra for drizzling)Pantry30 ml
lemon (½ juiced for the hummus, ½ for serving)Produce1 piece
garlic (clove, peeled)Produce1 piece- tahini (plus extra for drizzling)Pantry100 g
parsley (leaves finely chopped)Produce15 g
pomegranate seedsProduce80 g- Turkish pepper flakes (or sumac, to sprinkle)Spices2 g
saltSpices3 g
bread (for serving)Bakery200 g
per serving
Nutrition
330kcal
- Carbs
- 35 g
- Proteins
- 12 g
- Fat
- 16 g
what you’ll use
Tools
Oven
Baking dish
Blender
Mixing bowl
step by step
Method
- Step 1
Roast the chickpeas
- Preheat the oven to 200 °C fan.
- Drain and rinse one tin of chickpeas, then transfer to a baking dish and pat dry with kitchen paper.
- Add the garlic powder, smoked paprika, oregano, allspice, a pinch of salt and the olive oil, and mix well.
- Step 2
Bake until crispy
- Roast the chickpeas until golden and crispy, shaking the dish halfway through.
- Step 3
Make the hummus
- Drain the second tin of chickpeas, reserving the chickpea water.
- Put the chickpeas, the chickpea water, the lemon juice, garlic, tahini and a good pinch of salt into the blender.
- Blend until super smooth, adding a little more chickpea water if it looks too thick.
- Step 4
Mix the crispy chickpeas
- Tip the roasted chickpeas into a bowl.
- Add the parsley and pomegranate seeds and mix together.
- Step 5
Serve
- Swirl the hummus onto a serving plate.
- Top with the chickpeas, drizzle with olive oil and tahini and sprinkle with Turkish pepper flakes.
- Serve immediately with breads and dippy things.
most cooked first