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Spicy tortilla chips with pomegranate hummus

Name: Spicy tortilla chips with pomegranate hummus
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
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 coriander to serve

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

15 min total 10 min prep 5 min cook 2 194 cal

Ingredients

2 serv.

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 coriander to serve

Instructions

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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.

Snack

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