Hummus and crispy tortillas

Homemade Hummus with Tortillas

5 from 2 votes
Course starter
Cuisine Irish, middle east


  • 1 tin chickpeas -Juice retained
  • 1 tbsp lemon juice
  • 1 ½ tbsp tahini
  • 1 tsp toasted sesame seed oil
  • 2 cloves garlic crushed
  • 1/2 tsp cumin grounded
  • ½ teaspoon salt
  • 50-100 ml olive oil
  • 1 pack flour tortillas
  • 100 g carrots or other vegetables
  • 1 cucumber cut into baton
  • 1 tsp paprika extra to decorate


  • Preheat the oven to 200˚C
  • Drain the chickpeas and place them in a blender or food processor. Process the chickpeas, lemon juice, tahini, sesame seed oil, garlic, cumin, paprika, and olive oil and season with salt and pepper for 3-5 minutes until thoroughly mixed and smooth.
  • Add some of the liquid from chickpeas to obtain the correct consistency.
  • Transfer into a serving container and keep aside.
  • Next, cut the tortillas into bite size pieces and place on a roasting tray.
  • Brush with olive oil. Sprinkle with salt and pepper and roast in the oven for 8-10 minutes.
  • Serve with the chickpea hummus with crispy tortillas and crunchy fresh vegetables!
Keyword afternoon tea, brunch, dinner party, dip, Kevin Dundon, lunch, side dish, vegetarian
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