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Black olive and sun-dried tomato hummus with paprika tortilla chips
Serves:
Ingredients
For the hummus
- 1 can (400g) chick peas, drained
- 7 sun-dried tomatoes
- 10 kalamata olives, stones removed
- 2 tbsp Greek yogurt
- 1 tbsp tahini paste
- 1 tsp ground cumin
- Juice of a lemon
- 2 cloves garlic, chopped
- Good glug olive oil
- fresh pepper
For the tortilla chips
- Soft flour tortillas
- Oil for frying
- paprika
Method
Place all the ingredients in a food processor and pulse for a few seconds till you have a nice smooth dip. Season with fresh black pepper and chill while you prepare the tortilla chips. To make the paprika tortilla chips, take the soft flour tortillas and cut up into triangles. Deep fry the triangles in hot oil till golden brown. It should only take few seconds if the oil is hot enough. Remove the fried tortilla chips with a slotted spoon, and place on kitchen towel to remove the excess oil. Sprinkle with paprika, and serve warm or cold with the chilled hummus.
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