Layered hummus with spiced tortilla chips

30-60 minutes 400 kcal or less buffet recipes christmas party dinner party starter hummus recipe make ahead new years eve party party snacks winter

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Ingredients

2 x 240g cans chickpeas , drained and rinsed

4 tbsp tahini

3 garlic cloves , crushed

2 tsp ground cumin

5 tbsp extra virgin olive oil

zest and juice 1.5 lemons

4 tbsp extra virgin olive oil

½ bunch parsley , leaves picked

½ bunch mint , leaves picked

juice 0.5 lemon

1 green chilli , deseeded and diced

1 tbsp olive oil

1 tsp ground cumin

1 tsp sumac

4 flour tortillas

100g pack pomegranate seeds

2 tbsp pine nuts , toasted

200g feta , crumbled

Method

In a food processor, whizz together all the ingredients for the hummus, adding about 50ml water to loosen the mixture to your desired consistency. Season, then chill for up to 24 hrs.

In the small bowl of a food processor or with a stick blender, whizz together all the ingredients for the herby oil. This can also be chilled for up to 24 hrs.

Just before you want to serve, heat oven to 200C/180C fan/gas 6 to make the tortilla chips. Mix together the oil, cumin and sumac, brush over one side of each tortilla and season. Cut each one into 8 triangles and arrange in a single layer on a baking tray (you may need to use 2 trays, or cook them in batches). Bake in the oven for 5-8 mins until crisp and lightly golden.

Spread the hummus over a large serving plate, drizzle with the herby oil and scatter over the pomegranate seeds, pine nuts and feta. Serve with the homemade tortilla chips.