Afternoon snack
Houmous with roasted chickpeas
Creamy houmous with crunchy chickpeas
- Ready in 30 min
- 394 kcal
Suits: Balanced, Mediterranean, Vegetarian, Vegan
Per serving
- kcal
- 394
- Protein
- 15 g
- Carbs
- 27 g
- Fat
- 26 g
Ingredients
- 70 g houmous
- 100 g chickpeas
- 2 g paprika
- 120 g cucumber
- 4 ml sunflower oil
Method
- Heat the oven to 200°C (180°C fan). Drain and rinse the chickpeas, then dry them really well with kitchen paper so they crisp up.
- Toss the chickpeas with the sunflower oil, the paprika and a pinch of salt and spread them out on a baking tray in a single layer.
- Roast for 20–25 minutes, shaking the tray halfway, until crisp and golden. Leave to cool for a few minutes – they crisp up more as they cool.
- Meanwhile, cut the cucumber into sticks.
- Spoon the houmous into a bowl, top with the warm chickpeas and serve with the cucumber sticks for dipping.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens