Houmous With Roasted Chickpeas
This classic dip has an extra twist. It uses the traditional houmous ingredients, but is topped with roasted chickpeas, walnuts & pumpkin seeds. This additional crunch and the added nutrients make it a powerhouse of a snack.
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Ingredients
- 350 g cooked chickpeas
- 1 dsp organic tahini
- 2 garlic cloves finely chopped
- 1 lemon juiced
- 2 tbsp organic extra virgin olive oil
- 50 g organic walnuts
- 50 g organic pumpkin seeds
- 1 tsp organic paprika
- Chopped parsley
- Natural fine sea Salt
- Organic cracked black pepper
Instructions
- Finely chop the garlic and juice the lemon.
- Add 250g of the chickpeas to a food processor along with the tahini, lemon juice, 1 clove of chopped garlic and 1 tbsp of olive oil.
- Season with plenty of salt and pepper and blend until smooth.
- Spoon out into a bowl and set aside.
- Take a frying pan and fry the remaining 100g of chickpeas in 1 tbsp of olive oil for 3 minutes on a medium heat.
- Add the walnuts and pumpkin seeds along with the paprika and 1 clove of chopped garlic and cook for a further 2 minutes.
- Allow to cool slightly then sprinkle over the houmous along with a drizzle of olive oil and some chopped parsley.
Comments & Ratings
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So much better than regular houmous recipes, the walnuts make all the difference!