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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Prep Time 5

Cook Time 10

Total Time 15

Course Side Dish, Snack

Cuisine moroccan

Keyword houmous with roasted chickpeas

Diet Vegan

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.

Houmous With Roasted Chickpeas

Ingredients 1x2x3x

Instructions

Ingredients