Hummus topped with chermoula chickpeas

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:

1. Blitz all the chermoula ingredients together in a food processor with some seasoning.
2. Coat the 40g chickpeas in 1 tbsp (20g) chermoula. The rest will keep in the fridge as a drizzle.
3. 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.
4. Serve the chermoula chickpeas on top of the hummus alongside your favourite Ryvita Thins.

Recipe from ryvita.co.uk