Hummus With Spiced Crispy Chickpeas

Prep Time
Cook Time
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"From our Sunday newspaper The Sunday Times. Times and serving size estimated (makes 2 1/2 cups)"

Original recipe yields 15-20 servings


  • Serving Size: 1 (97.2 g)
  • Calories 82.4
  • Total Fat - 4.9 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 0 mg
  • Sodium - 6.9 mg
  • Total Carbohydrate - 9.2 g
  • Dietary Fiber - 2.9 g
  • Sugars - 2.8 g
  • Protein - 2.4 g
  • Calcium - 42.3 mg
  • Iron - 1.1 mg
  • Vitamin C - 12 mg
  • Thiamin - 0.1 mg

Step 1

Place the chickpeas, tahini, garlic, lemon juice, olive oil, salt and pepper in a food processor and process until smooth and then add the water to thin the hummus if necessary, processing to combine and then refrigerate for 1 hour or until chilled.

Step 2

To make the spiced crispy chickpeas, place the flour, paprika and ground coriander in a medium bowl and mix to combine and then add the chickpeas and toss to coat.

Step 3

Heat 1cm of vegetable oil in a large non-stick frying pan over medium heat and cook the chickpeas, in batches, for 4–5 minutes or until crisp and golden and then drain on absorbent kitchen paper and sprinkle with salt, pepper and the extra paprika.

Step 4

Spoon the hummus onto a serving plate and top with the crispy chickpeas and drizzle with extra oil, sprinkle with coriander leaves and pepper and serve with grissini and lemon wedges.

Step 5

TIP: Micro herbs are available from greengrocers, farmers’ markets and some supermarkets.

Tips & Variations

No special items needed.