Serves 2
Ingredients
For the chermoula:
- 1 clove garlic
- Bunch coriander
- Juice ½ lemon
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
For the hummus:
- 240g chickpeas, drained (200g for hummus, 40g for topping)
- 1 tbsp tahini
- Juice 1 lemon
- 1 tbsp extra virgin olive oil
- 1 clove garlic, finely chopped
Method:
- Blitz all the chermoula ingredients together in a food processor with some seasoning.
- Coat the 40g chickpeas in 1 tbsp (20g) chermoula. The rest will keep in the fridge as a drizzle.
- For the hummus, blitz together 200g chickpeas, tahini, lemon juice, olive oil, garlic and some seasoning until smooth, adding a splash of water if needed.
- Serve the chermoula chickpeas on top of the hummus alongside your favourite Ryvita Thins.
Recipe from ryvita.co.uk