Chicken crispbakes with houmous

  • Total time: Ready in 25 minutes 25 minutes

Makes: 4


2 x 227g packs essential waitrose British chicken crispbakes with broccoli
400g can essential Waitrose chick peas
1 clove garlic, roughly chopped
1 tsp ground cumin, roughly crushed
2 tbsp essential Waitrose olive oil
100g bag essential Waitrose mixed salad


1. Preheat the oven to 220ºC, gas mark 7. Place the crispbakes on a baking tray and bake for 20-22 minutes.

2. Meanwhile, drain the chick peas, reserving the liquid. Place in a food processor with the garlic, cumin, oil and 3 tbsp of the reserved liquid. Blitz toa coarse purée (houmous) and season to taste.

3. Spoon the houmous on top of the crispbakes and serve with salad, and pittas (optional).