Name: Orange hummus with lavash crisps
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 1
Ingredients: 250g bread; 160ml (2/3 cup) olive oil; 2 300g cans chickpeas, rinsed, drained; 3 large oranges, rind finely grated, juiced; 48.00 gm tahini; 4 garlic cloves, crushed; 5.00 gm ground cumin; 1/4-1/2 tsp cayenne pepper, to taste; Salt & ground black pepper, to taste; 40 small fresh coriander leaves, to serve

Orange hummus with lavash crisps

0 Likes

Prep Time:
30 minutes

Cook Time:
12 minutes

Total Time:
42 minutes

Ingredients:

250g bread
160ml (2/3 cup) olive oil
2 300g cans chickpeas, rinsed, drained
3 large oranges, rind finely grated, juiced
48.00 gm tahini
4 garlic cloves, crushed
5.00 gm ground cumin
1/4-1/2 tsp cayenne pepper, to taste
40 small fresh coriander leaves, to serve

Instructions:

Preheat your oven to 180°C, then prepare 2 baking trays by lining them with non-stick baking paper.
Lay the lavash bread on a clean chopping board. Drizzle evenly with 60ml (1/4 cup) of oil and slice each lavash bread into ten 5.5 x 7cm pieces using a sharp knife.
Place half of the lavash pieces with the oiled side up on the lined trays. Bake in a preheated oven for 6-8 minutes until they turn a light golden color. Then, remove them from the oven and transfer to a wire rack to cool. Repeat the same process with the remaining lavash pieces.
Next, combine chickpeas, remaining oil, orange rind, 125ml (1/2 cup) orange juice, tahini, garlic, cumin, and 1/4 teaspoon cayenne pepper in a food processor. Blend until creamy. Season with salt, pepper, and additional cayenne pepper to taste. Transfer to an airtight container and chill until serving.
Arrange the lavash crisps on a serving plate, generously dollop 2 teaspoons of the delicious hummus on each, garnish with a fresh coriander leaf, and serve promptly for the ultimate enjoyment.

We use cookies

Similar Recipes

Orange hommus

Spiced lamb skewers with beetroot hummus

Orange blossom bellinis

Orange & mustard beetroot

Orange-Sesame Tofu with Broccoli