Tomato Hummus with Baked Tortilla Chips

Tomato Hummus with Baked Tortilla Chips

Hummus is a much-loved snack in many families and it’s ideal for those sudden snack-attacks!

This recipe takes it up a notch in the flavour and nutritious stakes! With its creamy texture and rich tomato flavour, this hummus is the perfect dip for baked tortilla chips (ready for scooping and dipping!)

Not only is this recipe delicious, but it’s also packed with nutrients. Tomatoes are a great source of vitamins and antioxidants, while chickpeas provide an excellent source of protein and fibre. It’s a nutritious snack that you can feel good about serving to your little ones.

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Baked Tortilla Chips
2 large wraps
Olive oil
Tomato Hummus
100g chickpeas from a can, drained and rinsed
100g Piccolo cherry tomatoes, chopped
1 tbsp sundried tomato paste
1 clove garlic, crushed
4 tbsp olive oil


  1. Preheat the oven to 200C Fan.
  2. Snip the wraps into small triangle shapes using scissors. Brush with a little olive oil. Bake in the oven for about 10 minutes until golden and crisp.
  3. Put the chickpeas, tomatoes, sundried tomato paste, garlic and oil into a small processor. Blend until smooth.
  4. Spoon into a small bowl and serve with the chips and vegetable crudites.

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