Spanish tortilla with roasted tomatoes and spinach and herb salad
For a flavourful twist on a classic, try this Spanish tortilla served with roasted tomatoes […]
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Servings 8
If you’re looking for a quick and easy snack to impress both children and adults alike, look no further than our roasted onion and chickpea dip recipe. Packed with flavour and simple to prepare, it’s a crowd-pleaser that works for any occasion!
Ingredients:
1 tsp garlic powder
1 tsp ground cumin
100g olive oil
1 tin chickpeas in water
Juice of ½ lemon
½ large onion
Handful of chopped coriander
2 baked flatbreads.
Directions:
- Peel the onion, and then chop and roast for 25-30 minutes in the oven until soft.
- Add all the dried herbs, olive oil, chickpeas, onion and lemon juice into a blender and process until you have a smooth, thick consistency. Then add a handful of chopped coriander, adding half to the dip and leaving the other half to decorate the dip.
- Warm the flatbreads in the oven as per the instructions, then cut into strips.
- Add the hummus to a bowl, adding the final coriander garnish and serve alongside the strips of flatbread.