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Hummus topped with chermoula chickpeas

Serves 2


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



  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.


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