Chip, chickpea and onion hummus bowl
- Side
- 6
- 30 minutes
When only the contrasting textures of silky, crunchy and crispy will do, try this fun take on a hummus bowl. Lamb Weston Twister Fries, crunchy roast chickpeas and sumac onions are served on top of restaurant-quality hummus. Pouring ice-cold water in a steady stream into the food processor during the hummus-making process emulsifies the tahini to give a smooth texture. Topped with crispy roasted chickpeas and a sumac onion salad for piquancy to cut through the richness.
Ingredients
Metric
Imperial
FRIES
- 600g of Lamb Weston Twister Fries
- lemon juice, to serve
CRISPY CHICKPEAS
- 1 400g tin chickpeas, drained
- 1 tbsp of olive oil
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp ground coriander
- 1/2 tsp fine sea salt
ONION SALAD
- 1 small red onion, finely sliced
- 2 sprigs of flat-leaf parsley, finely chopped
- 1/2 tsp sumac, plus extra to serve
- 1/2 lemon, juiced
- 1 tsp olive oil
HUMMUS
- 1 400g tin chickpeas, drained
- 60g of tahini
- 1 garlic clove, finely grated
- 1 lemon, juiced, plus extra if needed
- 3 tbsp of olive oil
- 1/2 tsp fine sea salt
- ice cold water, 3-5 tbsp, to emulsify
Method
Preheat the oven to 200°C. Spread out the fries in a single layer on a large baking tray. Cook according to the packet instructions, leaving them in for an extra couple of minutes to make sure they are deep golden and crisp, turning halfway
- 600g of Lamb Weston Twister Fries
For the crispy chickpeas, pat the chickpeas completely dry using kitchen paper and – for extra crunch – gently rub the chickpeas between your hands to remove some of the skins
- 1 400g tin chickpeas, drained
Toss with the remaining ingredients and a pinch of black pepper. Spread on a tray and roast at 200°C for 18-20 minutes until golden and crisp on the outside. Allow to cool slightly – they will firm up further as they cool
- 1 tbsp of olive oil
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp ground coriander
- 1/2 tsp fine sea salt
For the onion salad, combine all the ingredients with a pinch of salt (if you prefer a milder onion flavour, rinse the onions briefly under cold water first). Massage a pinch of salt into the onions for 30 seconds to soften it slightly, then set aside for 10 minutes
- 1 small red onion, finely sliced
- 2 sprigs of flat-leaf parsley, finely chopped
- 1/2 tsp sumac, plus extra to serve
- 1/2 lemon, juiced
- 1 tsp olive oil
For the hummus, blend all the ingredients except the ice-cold water in a food processor until smooth. With the motor still running, pour the water in gradually in a steady stream until the hummus becomes pale, aerated and silky, then continue to blend for 2-3 minutes. Taste and adjust the seasoning with lemon or salt
- 1 400g tin chickpeas, drained
- 60g of tahini
- 1 garlic clove, finely grated
- 1 lemon, juiced, plus extra if needed
- 3 tbsp of olive oil
- 1/2 tsp fine sea salt
- ice cold water, 3-5 tbsp, to emulsify
Spoon the hummus onto a large platter and use the back of a spoon to spread it around the plate, making a well in the middle. Pile the hot twister fries over the centre, scatter over the crispy chickpeas and top with the onion salad. Finish with a squeeze of fresh lemon
- lemon juice, to serve
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