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Hummus – Three Ways with Salted Tortilla Chips

Prep Time:

20 minutes

Cook Time:

Total roughly 30-40


We are combining two delicious cuisines with this combination of creamy mouth-watering hummus and crunchy tortilla chips for dipping and scooping!




Base Hummus Recipe

·         1 can chickpeas, drained and rinsed

·         3 Tbspn tahini

·         1 ½ Tbspn lemon juice

·         2 cloves garlic, finely crushed

·         ¼ tsp salt

·         ½ tsp cumin (or you can use sumac)

·         ~8-10 Tbspn ice cold water, more or less

·         2 Tbspn olive oil

·         1x bag salted tortilla chips for serving

·         Raw vegetables, such as carrots, broccoli, radish, cauliflower, beans etc…

Chilli Seeds Topping

·         1/3 cup pumpkin seeds

·         Dash chilli flakes

·         1 Tbspn olive oil

·         Freshly cracked black pepper

Spiced Roasted Chickpeas

·         1/2 can chickpeas, drained and rinsed

·         ½ tsp turmeric

·         ½ tsp smoked paprika

·         ½ tsp ground cumin

·         Salt and pepper

·         1 Tbspn olive oil + extra for serving

Tomato + Avocado

·         1/3 cup halved cherry tomatoes

·         ¼ avocado, chopped into chunks

·         1 Tbspn olive oil

·         Fresh coriander, chopped

·         Coarse sea salt

·         Freshly cracked black pepper


Base Hummus Recipe

1.      Place the drained canned chickpeas into a high-powered blender or food processor and process for until a paste is formed (~5 minutes).

2.      Next add the tahini, lemon juice, salt and cumin and process for a few minutes, slowly adding the ice-cold water a little bit at a time until your desired consistency is reached.  Next add the olive oil slowly until incorporated.

3.      Divide the hummus between three bowls and place in the fridge while you make the three toppings. 

4.      Once all three toppings have been made, serve all three bowls of hummus on a board with Salted tortilla chips and raw vegetables.

Chilli Seeds Topping

1.      Place the seeds on a baking tray and bake in a hot oven for 5 minutes or so until golden and toasted. Watch carefully so they do not burn!  Leave to cool to room temperature.

2.      Once cool, sprinkle the toasted seeds over one of the bowls of hummus and then add a dash chilli flakes.

3.      Season with black pepper and drizzle over the olive oil

Spiced Roasted Chickpeas

1.      Pre-heat the oven to 180°C.

2.      Place the chickpeas on a baking-paper lined tray and toss in the spices, salt, pepper and 1 Tbspn of olive oil. Bake for about 20 minutes or until crunchy and golden. Remove and set aside to cool.

3.      Once cool, tumble the spiced chickpeas into the middle of a hummus bowl and drizzle over a little extra olive oil.  

Tomato + Avocado

1.      Arrange the chopped avocado and tomato on top of the hummus.

2.      Scatter over coriander and drizzle over olive oil. Season with salt and pepper.

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