For the chermoula:
1 clove garlic (3g)
Bunch coriander (4g)
Juice ½ lemon (20g)
1 tsp paprika (2.3g)
1 tsp ground cumin (2g)
1 tbsp. extra virgin olive oil (12.6g)
1 tbsp. white wine vinegar (11.4g)
For the hummus:
240g chickpeas, drained - 200g for hummus, 40g for topping
1 tbsp. tahini (18g)
Juice 1 lemon (40g)
1 tbsp. extra virgin olive oil (12.5g)
1 clove garlic, finely chopped (3g)
- Blitz all the chermoula ingredients together in a food processor with some seasoning. Coat the 40g chickpeas in 1 tbsp (20g) chermoula. The rest will keep in the fridge as a drizzle.
- For the hummus, blitz together 200g chickpeas, tahini, lemon juice, olive oil, garlic and some seasoning until smooth, adding a splash of water if needed.
- Serve the chermoula chickpeas on top of the hummus alongside your favourite Ryvita Thins.