Serves 4
Preparation time 5 minutes
Cooking time 10–12 minutes
4 small soft flour tortillas
1 tablespoon olive oil
Hummus
400 g (13 oz) can chickpeas, drained and rinsed
1 garlic clove, chopped
4 tablespoons Greek-style yogurt
2 tablespoons lemon juice
2 garlic cloves, peeled and finely chopped
1 small bunch fresh coriander, chopped
salt and pepper
paprika, for sprinkling
Make the hummus first. Put the chickpeas in a bowl, and mash with a fork to break them up. Add the garlic, yogurt, lemon juice and coriander and season with salt and pepper. Mix together. Alternatively, put all the ingredients except the coriander in a blender or food processor and blend to a coarse purée. Add the coriander and whiz briefly until mixed through. Put the hummus in a serving bowl or dish and sprinkle with a little paprika.
Cut each tortilla into 8 triangles, put on a baking sheet and brush with a little oil. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–12 minutes until golden and crisp. Remove from the oven.
Serve the tortilla triangles with the hummus for dipping or spreading on top.
For baked tortillas with broad bean hummus, cook 400 g (13 oz) frozen broad beans in boiling water for 4–5 minutes until tender. Drain, then mash or purée with the garlic, yogurt, lemon juice, salt and pepper as above. Mix in 3 tablespoons chopped mint leaves, 1 chopped deseeded fresh green chilli and 1 teaspoon ground cumin instead of the fresh coriander.