Alex Luck//Hearst Owned

Spiced Tortilla Chips with Festive Houmous

Name: Spiced Tortilla Chips with Festive Houmous
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 2 tbsp. olive oil; 1/2 -1tsp smoked sweet paprika, to taste; 1 tsp. dried oregano; 4 large flour tortillas; 2 medium parsnips, about 300g, peeled and roughly chopped; 400 g tin chickpeas, drained and rinsed; 2 tbsp. tahini; 1 tsp. ground cumin; 1/2 tsp. ground cinnamon; 1 garlic clove, crushed; 1 tbsp. white wine vinegar; Finely grated zest and juice 1/2 orange; 3 tbsp. olive oil, plus extra to drizzle; 2 tbsp. pomegranate seeds; Small handful parsley, chopped

An easy canapé to get ahead on, as both elements keep well.

By The GH Kitchen TeamPublished: 01 December 2020

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Cooking notes: plus cooling

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Yields:

8 serving(s)

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Cal/Serv:

214

Ingredients

For the tortilla chips

2 Tbsp. olive oil
1/2 -1tsp smoked sweet paprika, to taste
1 tsp. dried oregano
4 large flour tortillas

For the houmous

2 medium parsnips, about 300g, peeled and roughly chopped
400 g tin chickpeas, drained and rinsed
2 Tbsp. tahini
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1 garlic clove, crushed
1 Tbsp. white wine vinegar
Finely grated zest and juice 1/2 orange
3 Tbsp. olive oil, plus extra to drizzle

To garnish, optional

2 Tbsp. pomegranate seeds
Small handful parsley, chopped

Directions

1. Step 1 Preheat oven to 190°C (170°C fan) mark 5. For the tortilla chips, in a large bowl mix the oil, paprika, oregano and plenty of seasoning. Cut the tortillas into rough 7cm-long triangles. Add to the bowl and mix well, making sure all the triangles are coated in the oil mixture.
2. Step 2Empty on to a large baking tray, spreading to an even single layer. Cook for 18-20min, turning occasionally, until golden and crisp. Cool completely on tray.
3. Step 3Meanwhile, cook the parsnips in boiling water for 10min, until tender. Drain and leave to steam dry for 5min. Set aside a few chickpeas for garnish, and empty rest into a food processor together with the parsnips, tahini, cumin, cinnamon, garlic, vinegar and orange zest and juice. Pulse until well combined.
4. Step 4With the motor running, pour in the oil to make a smooth houmous, adding enough just-boiled water to thin to the texture you like. Check seasoning (it can take a fair amount).
5. Step 5Serve the tortilla chips with the houmous, garnished with reserved chickpeas, pomegranate seeds and parsley, if using, drizzled with a little extra oil.

Get ahead:

Store cooled chips in an airtight container at room temperature for up to a week. Prepare houmous to end of step 4. Cover and chill for up to 5 days. To serve, allow to come to room temperature, thin with a little water if needed, before completing recipe.