Crispy Chickpeas and Hummus

Vegan, dairy-free, egg-free, gluten-free

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Serves 4

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Vegan, dairy-free, egg-free, gluten-free 〰️ Serves 4 〰️

Crispy chickpeas and hummus is the dish you make when you want a plate that looks fancy and put together, but is secretly so simple. The crispy chickpeas come together by shaking them in a container with some extra virgin olive oil and some spices, and then the oven does the rest. While they’re off baking, you throw the hummus ingredients into a blender. Then you simply arrange on a plate, and add some pomegranate seeds and chopped mint for decoration (and flavour, of course). And that’s it!

Serve this plate with some pita bread, sliced baguette, or whatever you fancy really. Perfect for picnics, dinner parties, and holidays. Hope you enjoy!

To see a video of how to make this dish, click here.

A blue speckled ceramic plate is on a glass dining table. The plate has a thick layer of hummus, and is topped with crispy, seasoned chickpeas, fresh pomegranate seeds and chopped mint. There is fresh mint leaves scattered around the plate.

INGREDIENTS

Crispy chickpeas:

  • 1 can chickpeas, rinsed thoroughly

  • 1 tablespoon smoked paprika

  • 1 teaspoon mixed Italian herbs

  • 1 teaspoon nutritional yeast

  • Pinch of chilli powder

  • Salt and pepper, to season

  • 1 tablespoon extra-virgin olive oil

Hummus:

  • 1 can chickpeas, rinsed thoroughly

  • 1/4 cup unhulled tahini

  • 1/4 cup extra-virgin olive oil

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon cumin

  • Juice of 3/4 lemon

  • Salt, to season

  • 1/4 cup pomegranate seeds, to garnish

  • 1 tablespoon mint leaves, washed and chopped finely, to garnish

  • Pita bread or corn chips, to serve

METHOD

  1. Preheat the oven to 180° C and line a baking tray with baking paper. Add all of the crispy chickpea ingredients to a large container or mixing bowl and mix well until evenly combined. Pour the chickpeas out onto the lined baking tray and spread out evenly. Bake for 40 minutes. Halfway through baking, remove from the oven and gently turn the chickpeas to ensure that they cook evenly.

    1 can chickpeas, rinsed thoroughly

    1 tablespoon smoked paprika

    1 teaspoon mixed Italian herbs

    1 teaspoon nutritional yeast

    Pinch of chilli powder

    Salt and pepper, to season

    1 tablespoon extra-virgin olive oil

  2. In the meantime, you can make the hummus. Add all of the hummus ingredients to a blender and process until smooth. Stop the blender to scrape the sides down as needed. Once blended, taste the hummus and season to your liking.

    1 can chickpeas, rinsed thoroughly

    1/4 cup unhulled tahini

    1/4 cup extra-virgin olive oil

    1/2 teaspoon smoked paprika

    1/2 teaspoon cumin

    Juice of 3/4 lemon

    Salt, to season

  3. Once the chickpeas have finished cooking, you can begin assembling the dish. Spoon the hummus out onto the centre of a large serving plate. Use the back of a spoon to spread the hummus out to your desired thickness. Add the crispy chickpeas to the top of the hummus. Finish by garnishing the dish with pomegranate seeds and chopped fresh mint. Serve with pita bread, corn chips, or as a condiment to a savoury dish. Best enjoyed straight away, but if you have any leftovers, store in an airtight container in the fridge for up to three days.
    1/4 cup pomegranate seeds, to garnish

    1 tablespoon mint leaves, washed and chopped finely, to garnish

    Pita bread or corn chips, to serve

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