Layered Hummus With Spiced Tortilla Chips Recipes

Steps:

• 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.

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray.
• To make tortilla chips, lightly brush both sides of each tortilla with water. Lightly sprinkle taco seasoning mix over both sides of each tortilla. Cut each tortilla into 8 wedges; place on cookie sheet. Bake 4 to 5 minutes or until light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
• Meanwhile, to make hummus, drain chickpeas, reserving liquid. In blender or food processor, place chickpeas, oil, lemon juice, garlic and remaining 1 tablespoon taco seasoning mix. Cover; blend until smooth. Add reserved chickpea liquid, 1 teaspoon at a time, until desired consistency.
• Garnish hummus with cilantro and queso fresco. Serve with tortilla chips.

Steps:

• In the bowl of a food processor, add the chickpeas, tahini, oil, lemon juice, garlic, cumin, salt, and pepper. Process until smooth and creamy, adding some water to make it the consistency of dip. Taste and adjust the seasoning with more lemon, cumin, salt, and pepper. Scoop the hummus into a bowl. (May be covered and refrigerated at this point for up to 3 days.)
• When ready to serve, garnish with cumin, paprika, and a drizzle of olive oil. Serve with Spiced 'n Baked Pita Chips or crudite.
• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Cut the pitas into quarters and spread them onto the baking sheet.
• In a small bowl, whisk together the olive oil, zatar, and sea salt, to taste. Drizzle this mixture over the pita pieces and toss them together with your hands to coat them evenly. Bake them until golden brown and crisp, about 8 to 10 minutes. Remove them from the oven and let cool.