Spicy tortilla chips with pomegranate hummus
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- ¼ tsp ground cumin
- ½ tsp smoked paprika
- 1 tsp rapeseed oil
- 1 wholewheat tortilla wrap
- ½ 200g tub reduced-fat hummus
- 2 tbsp pomegranate seeds
- chopped corianderto serve
Nutrition: Per serving
- kcal194
- fat10g
- saturates1g
- carbs18g
- sugars3g
- fibre4g
- protein5g
- salt0.54g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Mix the spices with the oil, then brush over both sides of the tortilla so it is evenly coated. Cut the tortilla into 20-22 rough triangles and spread out on a baking sheet. Bake for 5-10 mins until golden and crisp. Leave to cool for a few minutes while you put the hummus on plates and scatter over the pomegranate seeds and coriander. Serve with the tortillas for dipping.
