Smoky Sundried Tomato Hummus

Charmaine Lu -
  • 400g tin of chickpeas, drained and rinsed
  • 1 tsp crushed coriander seeds
  • 1 tsp dried oregano
  • ½ tsp smoked salt
  • ½ tsp smoked paprika
  • 2 tbsp olive oil
  • 200g tub of hummus
  • 75g sundried tomatoes
  • Preheat the oven to 180C. Pat dry the chickpeas and toss with the oregano, salt flakes, paprika, coriander seeds and oil, and spread on a baking tray before roasting for 25 mins, stirring halfway through. When golden and crunchy, set them aside to cool.
  • Meanwhile, blitz the hummus and sundried tomatoes in a bowl with a hand blender, then transfer to a serving dish. Top with some extra chopped sundried tomatoes and the crunchy chickpeas and serve with flatbreads and crudites.
25 mins
6 serving