DIY British beef crostini
Elegant yet full-flavoured, guests will love putting together these bites - make the beef and crème fraîche topping in advance to get ahead
Layered hummus with spiced tortilla chips
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
For the hummus
- 2 x 240g cans chickpeasdrained and rinsed
- 4 tbsp tahini
- 3 garlic clovescrushed
- 2 tsp ground cumin
- 5 tbsp extra virgin olive oil
- zest and juice 1.5 lemons
For the herby oil
- 4 tbsp extra virgin olive oil
- ½ bunch parsleyleaves picked
- ½ bunch mintleaves picked
- juice 0.5 lemon
- 1 green chillideseeded and diced
For the tortilla chips
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp sumac
- 4 flour tortillas
To serve
- 100g pack pomegranate seeds
- 2 tbsp pine nutstoasted
- 200g fetacrumbled
Nutrition: per serving
- kcal281
- fat20g
- saturates3g
- carbs18g
- sugars1g
- fibre4g
- protein6g
- salt0.4g
Method
step 1
In a food processor, whizz together all the ingredients for the hummus, adding about 50ml water to loosen the mixture to your desired consistency. Season, then chill for up to 24 hrs.
step 2
In the small bowl of a food processor or with a stick blender, whizz together all the ingredients for the herby oil. This can also be chilled for up to 24 hrs.
step 3
Just before you want to serve, heat oven to 200C/180C fan/gas 6 to make the tortilla chips. Mix together the oil, cumin and sumac, brush over one side of each tortilla and season. Cut each one into 8 triangles and arrange in a single layer on a baking tray (you may need to use 2 trays, or cook them in batches). Bake in the oven for 5-8 mins until crisp and lightly golden.
step 4
Spread the hummus over a large serving plate, drizzle with the herby oil and scatter over the pomegranate seeds, pine nuts and feta. Serve with the homemade tortilla chips.
