Sponsored: loaded smoked humous 'nachos'
Makes: 4-6 (as a sharing plate)
Serves: 4-6
Prep time: 15 minsTotal time: 
Sponsored
Image credit: Stuart West
Sponsored: loaded smoked humous 'nachos'
A summery sharing plate made memorable with smoked humous
Makes: 4-6 (as a sharing plate)
Serves: 4-6
Prep time: 15 minsTotal time: 
See more recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
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Ingredients
- 1 x 400g tin chickpeas
- 1 tbsp ras el hanout
- 2 tbsp olive oil
- 5 white pitta breads
- pinch of chilli flakes
- 200g baby plum tomatoes, finely chopped
- 3 mini cucumbers, finely chopped
- 50g pitted olives, roughly chopped
- 1 x 150g pot Moorish Smoked Humous
- 50g pomegranate seeds
- handful of fresh mint, roughly chopped
- handful of fresh dill, roughly chopped
- 20g pistachio kernels, roughly chopped
- extra-virgin olive oil, for drizzling
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6 and line a baking tray with baking paper. Drain the chickpeas and spread out onto kitchen paper to dry. Add to a bowl and toss with the ras el hanout, 1 tablespoon of the oil and some salt. Tip out onto the lined tray and roast for 30-35 minutes, until crisp.
- Meanwhile, halve the pitta breads horizontally and cut each half into around 4 triangles. Place on a large baking tray and drizzle with the remaining oil. Sprinkle over the chilli flakes and bake alongside the chickpeas for 15-20 minutes, or until golden and crisp. Remove from the oven and let cool slightly.
- Mix together the tomatoes, cucumber, olives and roasted chickpeas. Cover the base of a large serving plate with the baked pitta chips and then pile on the vegetables and chickpeas. Randomly dollop spoonfuls of the smoked humous over the top and then scatter over the pomegranate, chopped herbs and pistachios. Finish with a drizzle of extra-virgin olive oil.
