Hummus Bowls with Spiced Chickpeas and Tomatoes

Quick homemade hummus topped with cumin-fried chickpeas, chopped tomato and cucumber, with warm pita.

Ingredients

For 4 servings.

• 3 cans chickpeas, drained
• 1/4 cup tahini
• 1 lemon
• 1 clove garlic
• 3 tbsp olive oil
• 1/2 cup water
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 2 tomatoes, chopped
• 1 cucumber, chopped
• 1/4 cup chopped parsley
• 4 pita breads

Method

1. Blend two cans of chickpeas with the tahini, lemon juice, garlic, half the salt, 1 tbsp of the oil and the water until very smooth.
2. Fry the last can of chickpeas in the rest of the oil with the cumin, paprika and remaining salt for 5 minutes, until crisp at the edges.
3. Toss the tomatoes, cucumber and parsley with a squeeze of lemon.
4. Spread the hummus in bowls, top with the warm chickpeas and the salad, and serve with warm pita.

Diets and allergens

Nutrition per serving

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