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Chicken crispbakes with houmous
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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).
Typical values per serving:
This recipe was first published in July 2012.