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    Chicken crispbakes with houmous

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    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).

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