Spicy tortilla chips with pomegranate hummus
Rustle up these tortilla chips in just 15 minutes. Wholewheat tortillas become lovely and crisp in the oven – ideal for a Saturday night movie snack
Spicy aubergine dip with carrot dippers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp harissa
- 1 tsp ground cumin
- 1 auberginediced
- 2 tbsp finely chopped coriander
- 2 tbsp bio yogurt
- squeeze of lemonor lime juice
- 4 carrots(80g each), cut into quarters lengthways
Nutrition: Per serving
- kcal74
- fat2g
- saturates1g
- carbs10g
- sugars9g
- fibre6ghigh
- protein3g
- salt0.16g
Method
step 1
Put the harissa, cumin, aubergine and 2 tbsp water in a small non-stick pan. Cover with a lid and cook for 10 mins on low until the aubergine is soft, stirring occasionally to prevent sticking – splash in a little water if necessary. Add the coriander yogurt and lemon juice, then blitz in the pan using a hand blender. Divide between 4 pots or mini bowls and serve each with a quartered carrot for dipping.
